Coconut Pineapple Cake with Cream Cheese Frosting
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
1 (8 oz.) can crushed pineapple drained
1 1/2 cups coconut
3 cups confectioner's sugar sifted
4 ounces cream cheese softened
5 tablespoons butter
1 tablespoon milk
1 1/2 cups coconut toasted
Cake serves 16.
Preheat oven to 350°F. Grease and flour Wilton 9 x 13 in. Sheet Pan.
Mix flour, baking soda, and salt. In a separate bowl, whisk oil, buttermilk, eggs and vanilla.
Add sugar, pineapple and coconut; mix well. Stir in flour mixture. Pour into prepared pan.
Bake on center rack for 30-35 minutes or until an inserted cake tester comes out clean. Cool.
In a small bowl, combine all frosting ingredients. Beat until smooth. Spread over cooled cake. Garnish with toasted coconut if desired.
To toast coconut, spread 1 1/2 cups coconut on a cookie sheet, toast in a preheated 350°F oven for 3-5 minutes.
Watch closely; coconut burns easily. This amount of frosting (2 1/3 cups) will ice the top with a thin layer.
Double amount of frosting if you wish to garnish with border or have a thicker layer of icing on cake.
Pipe tip #10 bead border after adding toasted coconut.
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