Pineapple Crisp Coffee Cake

The Kellogg’s Cookbook, p. 41

1-1/2 cups Frosted Flakes cereal

1 tablespoon regular margarine or butter, melted

1-1/2 cups regular all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup regular margarine or butter, softened

¾ cup sugar

1 egg

Water

1 can (8-1/4 oz.) crushed pineapple, well drained, reserving syrup

¼ cup flaked coconut

Crush the 1-1/2 cups Frosted Flakes cereal to measure ¾ cup. Combine with the 1 tablespoon melted margarine, stirring until well coated. Set aside.

Stir together the flour, baking powder and salt. Set aside.

Pristine ingredients.

In large mixing bowl, beat the ¼ cup margarine and the sugar until well blended. Add egg. Beat well. Add water, if necessary, to reserved pineapple syrup to measure ½ cup. Stir into egg mixture. Add flour mixture. Mix thoroughly. Spread batter evenly into greased 9-inch round cake pan. 

I recommend a springform pan if people you care about are going to see it. If not, then who cares?

Sprinkle coconut and pineapple evenly over batter. Top with cereal mixture, pressing gently into batter.

The finished product looks like this, but more golden.

Bake in oven at 350F about 50 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes. Cut into wedges. Serve warm. 

My Rating: 4/5 "Coconut? Pineapple? Coffee cake? These things, together, are of course delicious. But the real, uh, icing on the cake is the Frosted Flakes. Who'd have thought they'd actually make a good crumble to top the thing? If you're like me and you have a giant sweet tooth, you'll find it quite a satisfying combination."