Ingredients
- 3 cups all purpose flour
- 2 cups sugar
- 1 20oz can crushed canned pineapple, undrained
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 large eggs
- 1/2 cup applesauce
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans, lightly toasted
- 1 cup finely shredded coconut, lightly toasted
Preparation
Step 1
Place all ingredients into a large mixing bowl and mix by hand until well incorporated.
Generously butter and flour 2 8” cake pans. I like to use parchment paper on the bottom of my cake pans to insure the cakes will pop right out of the pan. Convection Bake in 350 degree oven for 40 minutes if you are using 8” cake pans. For bundt cakes, about 50-55 minutes. For cupcakes, about 22-24 minutes. Let cakes cool to room temperature on a wire rack before icing.
Once cooled, if your cakes look to be uneven, use a large serrated knife, or cake level, to even them out so you have a flat surface, and your layers will lay together nicely. This will ensure a beautiful, level cake.
When icing a double layer cake, you should use approximately 1/3 of your icing as the filling. I always try to add a little extra toward the edges so that it is easier to ice the rest of the cake once the top layer is added. Once you have the cake completely iced, if desired, decorate with lightly toasted coconut. I sprinkled it along the sides and then used a cookie cutter in the shape of a butterfly to add a little extra to the top of the cake.
Cinnamon Cream Cheese Icing
Ingredients:
1 8oz container cream cheese, room temperature
½ cup butter, room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla
1 ½ teaspoons cinnamon
Directions:
Beat cream cheese and butter with a mixer for about 2 minutes, until light and fluffy. Add the sugar, 1 cup at a time, mixing well before adding the next cup. Add vanilla and cinnamon and mix well. Ice cake!