Callebaut chef Russ Thayer has an eye for fresh taste combinations and design. And this easy coffee cake recipe proves it. It yields a roasted pineapple and white chocolate cake with a deliciously moist texture and a luscious pineapple jam centre. The coconut crumble in the recipe makes a delightful crumb topping that gives the coffee cake an extra bit of texture, rendering it a delightful dessert to go with afternoon tea or a fresh pot of coffee.