Ambrosia Coffee Cake
- Makes 10 servings -

3 

Tablespoons butter or margarine, melted

2/3 

cup Agave Nectar, divided

1/4 

cup flaked coconut

1/3 

cup canned crushed pineapple, well drained

1/4 

cup shortening

1 

egg

1/2 

cup milk

1/2 

teaspoon Mexican Vanilla

1-1/2 

cups flour

1-1/2 

teaspoons baking powder

1-1/2 

teaspoons salt

In small mixing bowl, blend together butter and 1/3 cup Agave Nectar. Add coconut and pineapple. Mix thoroughly. Set aside. In small bowl of electric mixer, place remaining 1/3 cup Agave Nectar and shortening. Blend on low speed. Add egg, milk and Mexican Vanilla. Beat on low speed until well blended, scraping sides and bottom of bowl several times. Add flour, baking powder and salt. Continue to mix on low speed until dry ingredients are moistened. Beat on medium speed for 2 minutes. Grease 8-inch square baking pan. Dust bottom with flour. Spread batter in prepared pan. Spoon Agave-coconut mixture carefully over top of batter, spreading evenly. Bake at 350°F for 30 to 35 minutes or until cake tests done in center. Serve warm.