Coconut Pineapple Cake with Cream Cheese Frosting

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.