- 1
Ingredients
- 3 CUPS FLOUR
- 2 t BAKING SODA
- 1 t SALT
- 1/2 t CINNAMON
- 2 C SUGAR
- 3 EGGS
- 1 C VEGETABLE OIL
- 2 t VANILLA
- 1 20OZ CAN CRUSHED PINEAPPLE, UNDRAINED
- 1 1/2 C FINELY CHOPPED PECANS OR WALNUTS
- 1 C FLAKED COCONUT
- CREAM CHEESE FROSTING
- 1/2 C BUTTER, ROOM TEMP
- 1 t VANILLA
- 2 C SIFTED POWDERED SUGAR
- 1 8OZ CREAM CHEESE, SOFTENED
Preparation
Step 1
Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.