Pineapple Paradise Cake With Coconut Cream Frosting |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This is another wonderful cake that I found along time ago in our local paper. It is great for large gatherings, pot lucks or picnics. Ingredients:
1 (20 ounce) can crushed pineapple in juice, reserve 1/4 cup |
2 cups all-purpose flour |
2 cups granulated sugar |
2 eggs |
1 teaspoon baking soda |
1/2 cup vegetable oil |
1/2 teaspoon coconut flavoring |
1 (8 ounce) package cream cheese, softened |
1/4 cup butter or 1/4 cup margarine |
1/4 cup sour cream |
1 teaspoon vanilla |
1/4 teaspoon coconut flavoring |
1 lb powdered sugar |
1/2 cup shredded coconut |
Directions:
1. For cake: Preheat oven to 350°F.
2. Using a slotted spoon, set aside 1/4 cup pineapple for frosting.
3. In mixing bowl, combine remaining pineapple and juice with flour, sugar, eggs, baking soda, vegetable oil and coconut flavoring.
4. Beat at medium speed 2 minutes.
5. Pour into greased and floured 10-1/2 x 15-1/2 x 1 inch baking pan.
6. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
7. Let cool completely.
8. To make frosting: Beat cream cheese, butter, sour cream, vanilla and coconut flavoring until smooth and creamy.
9. Add powdered sugar; beat until frosting is a spreadable consistency.
10. Stir in coconut and reserved 1/4 cup pineapple.
11. Use to frost cake.
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