Description
A moist tropical cake with crushed pineapple and coconut-coconut cream cheese frosting. Quick to make and perfect for any occasion, this cake balances sweet, tangy, and nutty flavors.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar (or 1.5 cups for adjustability)
2 teaspoons baking soda
1 teaspoon vanilla extract (cake)
2 large eggs
1 can crushed pineapple (20 oz, undrained)
1 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (freeze-dried for crunch)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract (frosting)
Instructions
Preheat oven to 350°F (175°C)
Line a 9×13-inch baking pan with parchment paper
In a bowl, whisk flour, sugar, and baking soda
Mix in eggs and vanilla extract until smooth
Fold in drained crushed pineapple, nuts, and shredded coconut
Pour batter into prepared pan and bake 35-40 minutes or until golden
Let cool completely before preparing frosting
For frosting, beat cream cheese and butter until creamy
Gradually add powdered sugar and vanilla extract
Spread evenly over cooled cake and top with additional shredded coconut
Notes
Cake flour yields a lighter texture
1.5 cups sugar version recommended for adults
Brown butter for deeper nutty flavor
Store in airtight container for up to 3 days
Top with toasted coconut for added texture
- Prep Time: 20
- Cook Time: 35
- Category: BAKING
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg