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Ingredients
- 1/2 cup 1/2 cup oil
- 2 2 eggs, beaten
- 2 tablespoons 2 tablespoons lemon juice
- 1/2 teaspoon 1/2 teaspoon coconut extract
- 2 1/2 cups 2 1/2 cups flour
- 1 3/4 cup 1 3/4 cup sugar
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon baking soda
- 20 oz. can 20 oz. can crushed pineapple, undrained (three tablespoons set aside for the frosting)
Preparation
Step 1
Cream Cheese Frosting:
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
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.