Sunday, March 3, 2013

Nutty Pineapple Cake


2 cups all-purpose flour
1 1/2 cups sugar
2 tsp. baking soda
2 eggs, lightly beaten
1 can (20 oz.) crushed pineapple with juice, undrained
1 cup shredded coconut
1 cup pecans
Preheat oven to 325 degrees.  Spray a 13 x 9 x 2" baking dish with non-stick spray.  In a large bowl mix flour, sugar, baking soda, eggs, pineapple with juice, coconut and nuts.  Stir with a spoon until just combined and all ingredients are moist.  Spoon into prepared pan.  Bake 35-40 minutes or until a toothpick inserteed in the center of the cake comes out clean.  Remove from oven and cool.

Icing
1/2 cup (1 stick) butter, softened
4 oz. cream cheese, softened
2 cups confectioners sugar
1 tsp. vanilla extract

In a bowl beat butter and cream cheese until smooth.  Gradually beat in sugar and vanilla until smooth.  Frost cooled cake with icing.  Garnish with nuts and coconut (optional).

Comments:  This was a recipe for an Hawaiian Wedding Cake that looked like my kind of cake.  I did make 1 change and that was to decrease the sugar by 1/2 cup.  The original called for 2 cups and I used 1 1/2 cups.  This cut down the sweetness and I think made it even better.  I also changed from walnuts to pecans.  The icing is the perfect recipe for cream cheese icing that can be changed by changing the flavoring.  This icing would be great using Rum flavoring, orange, black walnut or just about any other flavorings you might like. 
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