Pineapple Cake Recipe

Pineapple Cake Recipe

This pineapple coconut cake serves 16

2 c. flour

2 c. sugar

2 t. baking soda

2 eggs, beaten

1 can crushed pineapple (20 oz.) in juice, undrained

1 c. shredded coconut

1 c. chopped macadamia nuts, walnuts, or pecans

1/2 c. (1 stick) unsalted butter, softened at room temperature

4 oz. cream cheese, softened

2 c. confectioners' sugar (powdered sugar)

1 t. vanilla extract

Preheat oven to 325 F. Lightly grease a 13x9 inch pan. In a large bowl, stir together the flour, sugar, baking soda, eggs, pineapple and juice, coconut, and nuts just until all ingredients are moistened. Spread in pan. Bake 35-40 minutes until toothpick inserted in center comes out clean. Cool.

For frosting, beat butter, cream cheese and vanilla until smooth; gradually beat in powdered sugar until smooth. Frost cake. Garnish with more chopped nuts or coconut, if desired.

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