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. 

Pineapple Coconut Graham Cake

1 cup (2 sticks) butter, softened
2 cups sugar
5 eggs
1 pound box graham crackers, crushed
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1 cup coconut
1 cup nuts, chopped

Preheat oven to 350 degrees.  Mix butter and sugar until creamy.  Add eggs one at a time mixing well after each.  Add graham crackers, baking powder, milk and vanilla.  Blend well.  Stir in coconut and nuts.  Pour evenly into 9 x 13 x 2" baking dish sprayed with non-stick spray.  Bake 35-40 minutes or until done in center.  If the cake starts browning too fast, cover lightly with foil. 

Icing
1 box powdered sugar
1 stick butter, melted
1 small can crushed pineapple, well drained

Mix sugar, butter and pineapple.  Spread evenly over cake while still warm.  Garnish with nuts and coconut.

Comment:  I found this recipe in an old vintage cookbook that had no directions!  Only ingredients.  I played with it hoping that I would get it right the 1st time.  I did.  I've made it since and have made several changes each time.  If you aren't a graham cracker fan you can use a box of crushed vanilla wafers.  And add extra flavor by adding a few well drained, chopped cherries to the cake as well as the garnish.  This is a rich cake but so delicious.

Hot Chocolate Pound Cake

2 cups sugar
2 sticks (1 cup) butter, softened
7 eggs, at room temperature
3 cups cake flour
1 cup hot chocolate mix
1 1/2 cups whipping cream
2 tsp. vanilla extract

Preheat oven to 325 degrees.  Combine sugar and butter and beat on medium speed until creamy.  Add eggs one at a time beating well after each addition.  Sift flour and chocolate mix together.  Add half of the dry mixture and 1 cup of the whipping cream.  Beat until smooth.  Add remaining dry mixture and other 1/2 cup of cream.  Pour into a Angel food pan or bundt pan sprayed with non-stick spray.  Bake 1 1/2 to 2 hrs. or until tooth pick inserted in the center comes out clean.  Cool in pan for 5 minutes.  Remove and cool completely before slicing.

I came up with this idea when I found that I had hot white chocolate mix left over from Christmas.  I hate to throw things away so decided to give it a try in a pound cake.  It's great!  The pound cake recipe that I used called for 3 cups of sugar but since the mix is sweet I cut the sugar down to 2 cups.  Also, the recipe called for 1 cup of whipping cream but due to the addition of a whole cup of hot chocolate mix, I added the extra 1/2 cup.  And yes, you can use regular hot chocolate mix (without marshmallows) in place of the white chocolate.