100% would make again
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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, Fort Collins, Colorado
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Nutrition 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.
Coconut Pineapple Cake published in Taste of Home August/September 2007, p35
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Reviewed on Oct. 20, 2009 by ssstome
Tastes great and so easy to make. I use almonds instead of walnuts just to keep it light and less chuncky.
Reviewed on Jun. 21, 2009 by Brenday
It has a very moist, almost wet like texture. Very good taste and everyone wanted seconds. The batter has a strange taste but after baking it I was very pleased. I altered the icing a bit, by adding more powder sugar and coconut cream milk and left the nuts out of the cake mix. It is different then your normal cake and I would make it again.
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