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.
- 2 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 (20 ounce) can crushed pineapple, undrained
- 1⁄2 cup walnuts, chopped
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter, softened
- 2 cups confectioners' sugar
- 1⁄2 cup flaked coconut
- In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
- Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
- Stir in walnuts.
- Pour into greased 13-inch by 9-inch by 2-inch baking pan.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
- Frost cake.
- Sprinkle with coconut.
- Store in the refrigerator.
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.
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!