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By: Tiffany D.
| Description: | ||
| Time: | 55 min (15 min to prepare, 40 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 16 | |
| Ingredients: | ||
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2 cups all-purpose flour 2 cups granulated sugar 2 tsp baking soda 2 pieces eggs, lightly beaten 1 package crushed pineapple with juice, undrained 1 cup shredded coconut 1 cup walnuts, coarsely chopped, plus more to garnish 1/2 cup Unsalted butter, softened 4 OZ cream cheese, softened 2 cups confectioners sugar 1 tsp vanilla extract |
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| Directions: | ||
| 1. Heat oven to 325. Coat a 13x9x2-inch baking dish with nonstick spray. 2. In a large bowl, mix flour, granulated sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of the walnuts. Stir with a wooden spoon until just combined and all ingredients are moist. 3. Spoon mixtggure into prepared pan. Bak at 325 for 35 to 40 min or unti la toothpick inserted in the center of the cake comes out clean. REmove from oven and cool on a wire rack. 4. In a bowl, beat butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla until smooth. Frost cooled cake with the cream cheese mixture. Garnish edges with chopped walnuts, if desired. |
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| Notes: | ||
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