Prep 10 mins
Cook 30 mins
My Aunt sent me this recipe about 15 years ago from the Detroit Free Press. This cake is so-o-o-o-o delicious. Everytime I make this cake, someone always asks for the recipe. It's also easy to make.
- 473.18 ml flour
- 236.59 ml sugar
- 2 eggs
- 9.85 ml baking soda
- 566.99 g can crushed pineapple, undrained (I use the natural juice pineapple)
- 236.59 ml walnuts, chopped
- 118.29 ml grated coconut
- 226.79 g package cream cheese, softened
- 118.29 ml butter, softened
- 473.18 ml confectioners' sugar
- 29.58 ml milk
- 4.92 ml vanilla
- chopped nuts, for garnish
- In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
- Mix with a wooden spoon until thoroughly moistened and combined.
- Pour into greased 9x13 inch pan.
- Bake at 350 degrees for 30 to 40 minutes until brown on top.
- Remove from oven and place on wire rack.
- Mix cream cheese and butter together until well blended.
- Gradually add confectioners sugar, milk and vanilla.
- Spread icing on cake while cake is still warm.
- Top with chopped nuts.
- Cool cake completely and refrigerate until serving time.
- Store leftovers in the refregerator.
- Makes about 20 servings.
I learned how to make this cake when I was 17, from a friend. Back then it was a "secret recipe." I guess it's not-so-secret anymore. Delicious cake :o)
My friend had baked this cake and brought it over, and I LOVED it. Decided to try it out, but i was really disappointed. The cake came out rubbery, difficult to cut. The frosting was great though. I followed the recipe to a T, dont know what went wrong! Maybe I'll give it a second shot since I know it can come out great.
I have made this cake many times and I don't know what RNChef was talking about. This cake is very moist and yummy. RNChef should learn how to cook. You can make a cake without butter or oil & still have it moist. She should follow directions more closely. It's easier to make than a box cake.