Pineapple Coconut Cake

Pineapple Coconut Cake Cake Ingredients:
  • 2 eggs or egg substitute
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (14 ounces) Native Forest® Organic Crushed Pineapple, undrained
  • 1/2 cup chopped walnuts (if desired)
In a large bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts (if desired). Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. (It is suggested to watch your cake closely and possibly cover it with tin foil. The cake is dense so it takes awhile to bake and the edges might get a little tough) Cool on a wire rack. Frosting Directions In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.
  • 1 package (8 ounces) cream cheese, or dairy free cream cheese softened
  • 1/2 cup butter or buttery spread, softened
  • 2 cups confectioners' sugar
  • 1/2 cup flaked Let’s Do….Organic® Coconut Flakes
Frost onto cooled cake....enjoy! Click here for printer friendly version Find Great Organic Coconut Recipes Here. Purchase Let's Do...Organic® Organic Coconut singles at Edward & Sons store. Purchase Lets Do...Organic® Organic Coconut In Bulk at Find Great Organic Pineapple Recipes Here. Purchase Native Forest® Organic Pineapple singles at Edward & Sons store. Purchase Native Forest® Organic Pineapple 6 Packs at Click Here to find a store near you. Republished by