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Coconut Pineapple Cake Recipe

Coconut Pineapple Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 piece: 517 calories, 20g fat (11g saturated fat), 77mg cholesterol, 323mg sodium, 82g carbohydrate (62g sugars, 1g fiber), 6g protein

Reviews for Coconut Pineapple Cake

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MY REVIEW
Reviewed Sep. 1, 2015

"I recall preparing this cake when I saw it in Recipes Across America-one of the latest TOH recipe books featured which I purchased this past year! I did make adjustments as follows by using: 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt. I kept the amount of eggs, sugar, vanilla and flour the same. I also kept the amount of crushed pineapple and chopped nuts the same. I kept the frosting ingredient amounts as is. I sifted the dry ingredients for the cake. I used a greased and floured 13x9x2" baking pan and baked cake for 35 to 40 minutes or until a cake tester inserted near center comes out clean. delowenstein"

MY REVIEW
Reviewed Sep. 25, 2013

"My granddaughter loves pineapple and coconut, so we made this recipe together. Everyone agreed it was delicious."

MY REVIEW
Reviewed Sep. 12, 2013

"My granddaughter and I made this cake because she loves coconut and pineapple. She was proud of her cake, and everyone thought it was delicious."

MY REVIEW
Reviewed Jul. 10, 2013

"I got great feedback when I made this for a bingo gathering. One question, tho. Do you add the pineapple with the juice or do you drain the pineapple?"

MY REVIEW
Reviewed Jul. 2, 2012

"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."

MY REVIEW
Reviewed Apr. 8, 2012

"This cake is fabulous! OMG so moist and good! Definitely a keeper!!!"

MY REVIEW
Reviewed Dec. 12, 2011

"Delicious and moist."

MY REVIEW
Reviewed Apr. 28, 2011

"I made a half recipe and baked in an 8-inch square dish. It turned out great. This is a very tasty cake. I will definitely make this again."

MY REVIEW
Reviewed Sep. 5, 2010

"I make a cake similar to this only I put in 1/4 tsp of cinnamon and 1/4 nutmeg, also I put a whipped cream frosting on it with toasted coconut. Both ways are very good. and I would deffinately make it again"

MY REVIEW
Reviewed Jul. 7, 2010

"This recipe is definitely a winner! It's moist and fruity and the frosting is so decadent. My family loved this one. It may become one of my signature desserts."

MY REVIEW
Reviewed Mar. 29, 2010

"this cake was wonderful, very light and smooth, everyone loved it! will definitely make again."

MY REVIEW
Reviewed Feb. 27, 2010

"Very moist and easy to make, but thought that it was a bit bland."

MY REVIEW
Reviewed Feb. 5, 2010

"This cake is wonderful. I have requests to make it all the time."

MY REVIEW
Reviewed Oct. 20, 2009

"Tastes great and so easy to make. I use almonds instead of walnuts just to keep it light and less chuncky."

MY REVIEW
Reviewed Jun. 21, 2009

"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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