Coconut and Pineapple Cake Recipe

Name: Coconut and Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat flour; 1/2 cup flour, all-purpose; ⅔ cup brown sugar, dark packed; 20 ounces pineapple, canned, crushed with juice; 218 teaspoons baking soda; 1 teaspoon baking powder; ⅔ cup coconut, shredded, unsweetened (desiccated) if use sweetened, reduce sugar to 1/2 cup; 1 cup walnuts coarsely chopped; 2 large eggs; 3 1/2 teaspoons vanilla extract; 4 ounces cream cheese softened; 1 cup powdered sugar; 3 teaspoons vanilla extract; ⅓ cup coconut, shredded, unsweetened (desiccated) toast in 350 F oven for 8 miutes; 1/2 cup walnuts chopped and toasted, for decoration, optional

Servings: persons

1 1/2 cups whole wheat flour
1/2 cup flour, all-purpose
⅔ cup brown sugar, dark packed
20 ounces pineapple, canned, crushed with juice
218 teaspoons baking soda
1 teaspoon baking powder
⅔ cup coconut, shredded, unsweetened (desiccated) if use sweetened, reduce sugar to 1/2 cup
1 cup walnuts coarsely chopped
2 large eggs
3 1/2 teaspoons vanilla extract
4 ounces cream cheese softened
1 cup powdered sugar
3 teaspoons vanilla extract
⅓ cup coconut, shredded, unsweetened (desiccated) toast in 350 F oven for 8 miutes
1/2 cup walnuts chopped and toasted, for decoration, optional

1
To make the cake:
2
Preheat the oven to 350F (180C).
3
Well grease and flour a 9 x13 baking pan and set aside.
4
In a medium bowl, add pineapple with juice, sugar, extract and eggs.
5
Stir until well mixed.
6
In another large bowl, mix together coconut, flour, baking powder and baking soda.
7
Pour the liquid mixture into the flour mixture, and stir until just incorporated and moistened.
8
Gently fold in walnuts.
9
Pour the mixture into prepared baking pan.
10
Bake for about 35 minutes or until a wooden stick inserted into the center comes out clean.
11
Cool in the pan on a wire rack for half an hour.
12
Remove the cake from the pan and let cool completely on wire rack.
13
To make the frosting:
14
In a mixing bowl with an electric mixer, add cream cheese, powdered sugar, vanilla extract, and toasted coconut flakes.
15
Beat until well blended.
16
Spread icing evenly over cake and sprinkle walnuts on top.
17
Let icing set, about 15 to 20 minutes.
18
Cut into squares and serve.
19
The cake can be kept in an air-tight container in the frige for a few days or frozen in the freezer for up to 1 month.

1143

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups whole wheat flour, 1/2 cup flour, all-purpose, ⅔ cup brown sugar, dark packed, 20 ounces pineapple, canned, crushed with juice, and more.

Yes, Coconut and Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut and Pineapple Cake

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