Coconut Pineapple Cake

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Total Time
1hr
Prep
25 mins
Cook
35 mins

This is a very moist and dense cake. I made this for a recent picnic. It is best when chilled and cut ahead of time to serve as bars. Recipe is from Taste of Home.

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Ingredients

Nutrition

Directions

  1. In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
  2. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
  3. Stir in walnuts.
  4. Pour into greased 13-inch by 9-inch by 2-inch baking pan.
  5. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool on a wire rack.
  7. In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
  8. Frost cake.
  9. Sprinkle with coconut.
  10. Store in the refrigerator.
Most Helpful

5 5

Is yumalicious a word? Just as described: a really moist, dense cake. Very good. Minor changes I made were to add a splash of spiced rum and a little coconut to the cake batter. I also added a splash of lemon juice to the icing, and toasted the coconut that I used to top the cake. I made this in two round pans rather than one large one and made a layer cake with some of the icing in the middle. Husband can't contribute much to the review... as he's too busy eating and making "mmmm" sounds.

5 5

This is a great cake. I have made it twice and I'm going to make it for Easter this year. I omit the walnuts (we don't like them) and I usually don't add any nuts but this tiime I think I'll add a 1/2 cup of pecans. Great post-I was looking for this cake on here!