I love tropical flavours in food, and with the pineapple and coconut in this Hawaiian cake, I of course love this recipe!
The cake is baked and frosted in a rectangular (glass) baking dish, making it portable and perfect for taking on picnics, or to potlucks. Or cut it up into small squares to serve at parties or a Hawaiian luau.
This cake is made without any oil or butter, and each bite is bursting with coconut, walnuts, and pineapple. The cream cheese frosting is light, creamy, and tart, not overly sweet.
It’s one of those cakes that gets better with time – it’s just as delicious on day four as it is on day one!
2 c all purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup
1 c chopped nuts, optional
oven to 350 degree F.
CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 – 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners’ sugar
coconut for garnish – optional
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
Frosting:
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.