adapted from: Secret Recipes
1 c. sugar
1/2 c. vegetable or canola oil
2 large eggs
1 tsp. vanilla
1/2 c. lemon Greek yogurt
1/2 c. sour cream
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) can crushed pineapple, drained
For Topping
1/2 c. sweetened shredded coconut
3 Tbl. sugar
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. In a large bowl, whisk together the sugar and oil. Whisk in the eggs, one at a time, until well incorporated. Mix in the vanilla, yogurt and sour cream and whisk until smooth and creamy and a pale yellow color. In a separate medium bowl, combine the flour, baking powder and salt; add dry ingredients to wet ingredients and stir until flour is mostly incorporated, then stir in the drained pineapple until combined.
Pour batter into a greased 8x8-inch pan. In a the same medium bowl you mixed the dry ingredients in, combine the coconut, sugar and cinnamon and then sprinkle over the top of the cake batter. Bake for 42-45 minutes or until a toothpick inserted in the center comes out mostly clean. Tent cake with foil if the coconut starts to brown too much.
Jenn's Notes: I baked mine for 45 minutes. You can use one full cup of sour cream instead of half yogurt and half sour cream.