Recipe 1196 - Pineapple Coconut Cake
Recipe 1196 - Pineapple Coconut Cake
(by Shirley McNevich)
2 cups flour
2 cups white sugar
2 eggs
2 tsp. baking soda
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 cup Baker's angelflake coconut + extra coconut for sprinkling
1 cup chopped walnuts
Frosting: 1 stick Parkay margarine; 1 - 8oz. Philadelphia cream cheese; 1
tsp. vanilla; 1 1/2 cups Domino's powdered sugar
In a mixer add eggs and white sugar--beat. Add pineapple and its juice--beat.
Add baking soda and flour--beat until smooth. Remove bowl from mixer--add
coconut and walnuts, then stir with a spoon. Pour batter into a greased 9 x
13 cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for
doneness. Cool completely. Frosting--in a mixer add Parkay and cream
cheese--beat. Add powdered sugar and vanilla--beat until mixed, then beat
2-3 minutes. Frost the cooled cake, and then sprinkle more coconut on top of
the frosting.
Continue to:
Other Recipes:
- 1207 - Raspberry Pastry Bars
- 1027 - Marshmallow Fudge
- 1024 - Fresh Coconut Pie
- 1204 - Mushroom Crab Dip
- 1104 - Chocolate Pudding Pound Cake
- 1091 - Cake Mix Apple Crisp
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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