Tropical Fruit Cocktail Coffee Cake

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Tropical Fruit Cocktail Coffee Cake

My Filipino-American lola's dream—tender coconut cake studded with tropical fruit cocktail and topped with cinnamon-coconut streusel. This fusion coffee cake brings together the best of both cultures in every moist, flavorful bite.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: Filipino, Filipino-American

Servings:

Author: Maryanne Cabrera

Ingredients

Streusel

60 g bisquick mix (½ cup) see notes
57 g salted butter (¼ cup) cut into cubes, cold
50 g brown sugar (¼ cup) packed
½ teaspoon ground cinnamon
30 g dried unsweetened shredded coconut (¼ cup)

Cake:

822 g can Dole tropical fruit cocktail in extra light syrup see notes
240 g Bisquick mix (2 cups)
25 g granulated sugar (2 Tablespoon)
180 g canned full-fat coconut milk (¾ cup) well-shaken
2 large eggs
57 g salted butter (¼ cup) melted, slightly cooled
½ teaspoon coconut extract optional
½ teaspoon pure vanilla extract optional

Instructions

Prepare Streusel Topping. In a medium bowl, whisk together Bisquick mix, brown sugar, and cinnamon. Cut in cold butter using a fork or fingers until the mixture forms large, pea-sized clumps. Stir in shredded coconut until evenly distributed. Cover and refrigerate while you prepare the cake batter.
Drain Fruit Cocktail. Open can and drain fruits through a strainer. Let sit for at least 15 minutes (ideally 30 minutes), pressing gently once or twice to remove excess moisture and syrup. Discard liquids or use for another purpose.
*This step is crucial—too much liquid will make your coffee cake soggy instead of tender.
Prepare Oven and Pan. Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside.
Mix Cake Batter: In a large mixing bowl, whisk together Bisquick and granulated sugar. In a separate bowl, whisk together coconut milk, eggs, melted butter, coconut extract, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until almost combined—a few streaks of Bisquick are fine. Add the well-drained tropical fruit and fold until the fruit is evenly distributed throughout the batter. Don't overmix; you want a tender crumb.
Assemble: Transfer the batter to your prepared baking pan and smooth into an even layer with an offset spatula or the back of a spoon. Remove the streusel from the refrigerator and distribute the chilled clumps evenly over the top of the batter, breaking up any pieces that are too large.
Bake: Bake for 45-50 minutes in preheated oven, or until a toothpick inserted into the center comes out clean and the streusel is golden brown. The cake should spring back lightly when touched
Cool: Let the coffee cake cool in the pan for 10 minutes. Use the parchment overhang to lift it out onto a wire rack to cool completely—or serve slightly warm. See notes for cutting and serving tips.

Notes

Storage: Keep covered at room temperature for 2-3 days. The flavors actually deepen on day two.

Measuring Bisquick Accurately: For best results, measure Bisquick by weight using a kitchen scale. If measuring by volume, don't pack it into the cup—spoon the mix lightly into your measuring cup and level it off with a knife. Packed Bisquick will throw off your ratios and create a dense, heavy cake.

Let It Cool Completely: Resist the urge to slice this cake warm from the oven. Let it cool completely before cutting, or it will be gummy in texture and crumble apart. The cake needs time to set—patience pays off with clean slices and perfect texture.

Serving Temperature: This tropical coffee cake tastes best at room temperature or gently warmed. If you've refrigerated leftovers, slice individual portions and warm them for 3-5 minutes in a toaster oven at 300°F to revive that fresh-baked flavor and aroma.

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