Make-ahead Coconut Pineapple Cake with Cream cheese Frosting is perfect for game days or picnics. Wilton’s Covered Baking Pan will keep you dessert fresh for days. See-through cover lets everyone get a sneak peek.
Source:
Entertaining - Appetizers to Desserts
Tools:
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 3 eggs
- 1 teaspoon 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
Makes: Cake serves 16.
instructions
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.