PINEAPPLE CAKE

PINEAPPLE CAKE

Ingredients

Pineapple Cake

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1/2 cup vegetable oil
• 3 cans 8 ounces crushed pineapple with juice (reserve 3 tablespoons juice )
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Pineapple Cream Cheese Frosting

• 1 cup sweetened coconut flakes
• 1 8-ounce box softened cheese cream
• 1/2 cup softened unsalted butter
• 3 1/2 -4 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
Mix flour, sugar, baking powder and salt. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons juice), vanilla extract, and 3/4 cup chopped walnuts. Mix until well combined and pour into the prepared baking pan.Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely for several hours before frosting.
Preheat oven to 350 degrees. Spread the sweetened coconut thinly on a baking sheet. Bake 8 to 10 minutes or until lightly browned; turn around halfway.Allow the coconut to cool.
Beat the cream cheese, butter and the reserved pineapple juice in a food processor or hand mixer until smooth and creamy. Add powdered sugar, 1 cup at a time, scraping down the edges. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining nuts.

Notes

Take enough time to measure the ingredients correctly. Add the flour to the measuring cup with a spoon and smooth it out with a table knife.
Grease your baking dish well. I like to use Baker’s Joy. It is a non-stick spray for baking with flour.I’ve been using it for many years and I love it.
It’s best to mix the cake batter by hand so as not to overmix it.
Do not bake the cake for too long. Remember the old toothpick test your grandmother showed you? It is a fairly reliable test and that is why it has been used for generations.Prepare it and soften the cream cheese and butter. Cream cheese and butter always mix better when they are soft.
Make sure the cake is completely cool before frosting it.
Store this cake covered in the refrigerator for up to 5 days.

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