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
- 3 eggs
- Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
- 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.