- 1
Ingredients
- 20 oz. can crushed pineapple, undrained (three tablespoons set aside for the frosting)Cream Cheese Frosting:
- 1/2 cup oil
- 2 eggs, beaten
- 2 tablespoons lemon juice
- 1/2 teaspoon coconut extract
- 2 1/2 cups flour
- 1 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 20 oz. can crushed pineapple, undrained (three tablespoons set aside for the frosting)1/2 cup oil
- 2 eggs, beaten
- 2 tablespoons lemon juice
- 1/2 teaspoon coconut extract
- 2 1/2 cups flour
- 1 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup softened butter
- 4 oz. softened cream cheese
- 3 tablespoons crushed pineapple
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 cups powdered sugar
- 1 cup walnuts (I only did walnuts on half. There are nut haters among us.)
- 1 cup sweetened flaked coconut
Preparation
Step 1
2 eggs, beaten
Mix together the oil, eggs, lemon juice and coconut extract. In a separate bowl, mix together the flour, sugar, salt, and baking soda. Add the dry ingredients to the wet and mix just until blended. Stir in the undrained pineapple. Bake on a greased 17 x 11 pan (cookie sheet) at 350º for 25 - 30 minutes. Can be frosted immediately.
Beat together the butter and cream cheese until smooth. Add the pineapple and extracts. Add the powdered sugar 1/2 cup at a time and beat until smooth. Toast the walnuts and coconut briefly in the oven or on the stove top until the coconut is browned. Sprinkle over frosted cake.
I'm 20 years old. Second of 7 kids. I love sweet potatoes, browned butter, homemade caramel and croissants right out of the oven. All I want in life is to make people smile, whether it's by making them laugh or by feeding them good food. Here I attempt to do both...
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