Pineapple Coconut Cake with Cream Cheese Frosting
With or without coconut, this cake is moist and delicous! Optional to toast your coconut first. Refrigerate any leftovers (because of the cream cheese frosting).
Ingredients
Cake
- 2 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 20 ounce can crushed pineapple with juice
- 2 teaspoons baking soda
- 1 cup chopped walnuts
- Cooking spray
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup butter
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- 1 cup powdered sugar
- 1 cup coconut, optional
Instructions
- Heat oven to 350 degrees. To make cake batter, in a large bowl, beat together eggs with sugar and vanilla. Add flour, pineapple with juice, baking soda and walnuts and mix well to combine.
- Pour cake batter into a 9×13 inch baking pan sprayed with cooking spray. Bake 35 to 40 minutes.
- To making frosting, cream together cream cheese and butter. Add vanilla, coconut extract, and powdered sugar and use an electric mixer to beat until frosting is smooth. Frost cake once it has cooled after baking. Add the coconut on top (optional).
Notes
This cake has no butter or oil.
Originally posted SEP 2015.