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Categories:
all-purpose sugar baking soda eggs pineapple vanilla pecans coconut flakes weight Cream Cheese butter pineapple powdered sugar
Viewed: 35 - Published at: 8 years agoIngredients
- 2 cups All-purpose Flour
- 1-1/2 cup Sugar
- 2 teaspoons Baking Soda
- 2 Large Eggs, Beaten
- 3 cans (8 Oz. Size) Crushed Pineapple With Juice (Reserve 3 Tablespoons Juice)
- 1 teaspoon Vanilla Extract
- 1 cup Chopped Pecans
- FOR THE ICING:
- 1 cup Sweetened Coconut Flakes
- 8 ounces, weight Cream Cheese, Softened
- 1/2 cups Butter, Softened
- 3 Tablespoons Reserved Pineapple Juice From Canned Crushed Pineapple
- 2 cups Powdered Sugar
Method
- Preheat oven to 350°F. Grease a 9x13 inch baking dish.
- Whisk flour, sugar and baking soda. Add beaten eggs, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and pecans. Mix just until combined and pour into the baking pan. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.
- Preheat oven to 325°F. Spread sweetened coconut in a thin layer on baking sheet. Bake 8-10 minutes or until lightly browned, flipping halfway.
- Using a mixer, beat cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1/2 cup at a time, scraping down the sides of the bowl. Spread over the completely cooled cake. Sprinkle the top with toasted coconut.
