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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is a delicious moist cake! The recipe was given to me over 20 years ago by a co-worker. It's so easy to make and it's always a hit. Give it a try, you won't be sorry. Ingredients:
2 cups all-purpose flour |
2 cups white sugar |
1 (20 ounce) can crushed pineapple, undrained |
1 teaspoon baking soda |
2 eggs |
1 cup shredded coconut (optional) |
1 cup chopped walnuts (optional) |
1/2 cup butter, room temperature |
1 (8 ounce) package cream cheese, room temperature |
1 (16 ounce) package confectioners' sugar |
1 teaspoon vanilla extract |
1/2 cup chopped walnuts, or to taste (optional) |
1/2 cup shredded coconut, or to taste (optional) |
Directions:
1. Preheat oven to 320 degrees F (160 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
2. Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.
3. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.
4. Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.
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