2 pkg. active dry yeast
1/2 c. warm water
1/3 c. sugar
1/3 c. butter
2 tsp. salt
2/3 c. milk, scalded
2 eggs
2 c. whole wheat flour
2 1/2 to 3 c. all-purpose flour

FILLING:

1 1/2 c. crushed pineapple, drained
3/4 c. sugar
1 tbsp. cornstarch
1/2 c. raisins

For the filling: Combine ingredients and cook over medium heat until thick; cool.

Dissolve yeast in water. Combine next 4 ingredients in mixer bowl; cool to lukewarm. Stir in eggs and yeast. Beat in whole wheat flour. Add enough all-purpose flour to make stiff dough. Knead on floured surface until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered for 1 1/2 hours or until doubled in bulk.

Roll half the dough into 10x14 inch rectangle. Spread with half of filling and roll up as for jelly roll; seal edges. Place seam side down on greased baking sheet. Make diagonal cuts 2/3 of the way through roll at 1 inch intervals. Fan slices out to alternating sides.

Repeat process with remaining dough. Let rise, covered, for 1 hour. Bake at 350 degrees for 25 to 35 minutes. Drizzle with favorite confectioners' sugar glaze and garnish. Makes 2 coffee cakes.