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Coconut Pineapple Cake Recipe

Coconut Pineapple Cake Recipe photo by Taste of Home

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This cake is incredibly moist and dense, which makes it ideal for chilling and cutting up ahead of time to serve as bars at social events. Mom is always asked for this recipe. —Krista Smith Kliebenstein, Broomfield, Colorado

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Coconut Pineapple Cake Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 12 Servings

25 35 60

Ingredients

2 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked coconut

Directions

In a large bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 517 calories, 20 g fat (11 g saturated fat), 77 mg cholesterol, 323 mg sodium, 82 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Coconut Pineapple Cake in Taste of Home August/September 2007, p35

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Coconut Pineapple Cake

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Reviewed on Jul. 02, 2012 by melmiller4

One of our customer made us this cake and we all thought it was so good. I had to have the receipe and I have made it twice in the last two weeks for different events and I plan to make another one this week. I didn't put the walnuts in it or the coconut on top. Next time I will try it that way.