Description
Pineapple Cake with Cream Cheese Frosting is a pineapple lovers dream come true. This moist delectable cake has an easy cream cheese frosting that has been flavored with pineapple juice and topped with toasted coconut. It screams summer in every bite and is perfect for graduations, pool parties, patio shindigs and baby showers.
Ingredients
- 2 cups All-purpose Flour
- 1-½ 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
- ½ cups Butter, Softened
- 3 Tablespoons Reserved Pineapple Juice From Canned Crushed Pineapple
- 2 cups Powdered Sugar
Preparation
Preheat oven to 350ºF. Grease a 9×13 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 325ºF. 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.
