- 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
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1/2 cup sweetened shredded coconut
- 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 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
Reviews forCoconut Pineapple Cake
"It has a very moist, almost wet like texture. Very good taste and everyone wanted seconds. 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. 2nd time I made the icing exactly the way it says and it has a wonderful taste and again a big hit!"
"I love coconut and pineapple, so this cake is a win win in my book. It's moist and dense and has such a wonderful tropical taste!"
"This is so very good. My family enjoys it very much.The only thing I do differently is to add 1 c. chopped coconut to the cake itself plus 1 tsp. coconut extract."
"WOW! I made this for a family get together. Everyone raved about it. My sister-in-law had to have the recipe. She said it was the best cake she ever tasted. I agree it was tasty and very moist. Thank you for this great recipe. Will definitely make again."
"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 granddaughter loves pineapple and coconut, so we made this recipe together. Everyone agreed it was delicious."
"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?"
"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."
"This cake is fabulous! OMG so moist and good! Definitely a keeper!!!"