Nutty Piñacoco cake
This SUPER EASY cake is delicious, even without the frosting!
It does not have any oil so don’t add any as it does not needed *except for the frosting.
If you do not have coconut or nuts for that matter, you can omit both,
but this is the way i make it."yummo. this cake sounds great, anything that starts with pina...gotta be good, can't wait to try it" - guitarmom
Yield: 12 Ready in 50 minutes
9 people trying soon
Verified by stevemur
|2 cupsall-purpose flour|
|1 teaspoonbaking soda|
|1.5 cupsGranulated Sugar|
|1 20-oz cancrushed pineapple with juice|
|0.5 cuppecans pieces|
|0.5 cupunsweetened shredded coconut|
|1 packagecream cheese; 8 oz|
|1.5 cupsconfectioners sugar|
|1 teaspoonvanilla extract|
|0.5 cupunsweetened shredded coconut; (optional)|
Nutty Piñacoco cake Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round 12 inch pan.
2. Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Add nuts and coconut, mix until incorporated. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes.
Meanwhile prepare the frosting:
In a medium bowl, combine cream cheese, butter, confectioners sugar, (coconut) and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
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