Pineapple Coffee Cake

• 1 can (8 ounces) crushed pineapple
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace
• 1 egg, beaten
• 1/4 cup canola oil
• 1/4 cup milk
• 3 tablespoons butter, softened
• 1/3 cup honey
• 1/2 cup crushed cornflakes
• 1/4 cup sweetened shredded coconut

1. Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened.
2. Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter.
3. Bake at 400u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

pineapple, flour, sugar, baking powder, salt, ground mace, egg, canola oil, milk, butter, honey, cornflakes, coconut

Taken from www.tasteofhome.com/recipes/pineapple-coffee-cake/ (may not work)