Pineapple Picnic Cake

By pknaub

"This pineapple cake is perfect for picnics or any occasion. Crushed pineapple, walnuts, and coconut are combined in a moist cake batter for a delicious dessert."

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 (20 ounce) can crushed pineapple,
• undrained
• 1 teaspoon baking soda
• 2 eggs
• 1 cup shredded coconut (optional)
• 1 cup chopped walnuts (optional)
• 1/2 cup butter, room temperature
• 1 (8 ounce) package cream cheese,
• room temperature
• 1 (16 ounce) package confectioners'
• sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts, or to taste
• (optional)
• 1/2 cup shredded coconut, or to taste
• (optional)

Preparation

Step 1

Preheat oven to 320 degrees F (160 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.

Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.