Pineapple Cake with Cream Cheese Frosting is a pineapple lover’s dream come true. This moist and delicious cake has an easy cream cheese frosting that has been flavored with pineapple juice and topped with toasted coconut. It screams summer with every bite and is perfect for graduations, pool parties, patio parties, and baby showers.
Preparation:
To cook:
Level: Easy
Ingredients
- 2 cups All purpose flour
- 1-½ cup Sugar
- 2 teaspoons Baking soda
- 2 Large eggs, beaten
- 3 cans (8 oz size) Crushed pineapple with juice (Reserve 3 tbsp juice)
- 1 teaspoon Vanilla extract
- 1 cup chopped pecans
- FOR THE GLAZE:
- 1 cup Sweet coconut flakes
- 8 ounces, weight Cream cheese, softened
- ½ cups Softened butter
- 3 tablespoons Reserved pineapple juice from canned crushed pineapple
- 2 cups Granulated sugar
Preparation
Preheat the oven to 350ºF. Grease a 9×13 inch baking dish.
Whisk together flour, sugar and baking soda. Add the beaten eggs, crushed pineapple (reserving 3 tablespoons of juice), vanilla extract and pecans. Mix until smooth and pour into the mold. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to cool completely for several hours before frosting.
Preheat the oven to 325ºF. Spread the sweetened coconut in a thin layer on a baking sheet. Bake for 8 to 10 minutes or until lightly browned, turning halfway through.
Using a mixer, beat cream cheese, butter and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1/2 cup at a time, scraping down the sides of the bowl. Spread over the completely cooled cake. Sprinkle the top with toasted coconut.
