Nutty Pineapple Coconut 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.
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.
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 0.5 cup butter
- 1.5 cups granulated sugar
- 1 20-oz can crushed pineapple with juice
- 0.5 cup pecans pieces
- 0.5 cup unsweetened shredded coconut
- 1 package cream cheese 8 oz
- 1.5 cups confectioners sugar
- 0.5 cup unsweetened shredded coconut (optional)
- Carbohydrate 48.3310225 g
- Cholesterol 118.998333333333 mg
- Fat 34.9914275 g
- Fiber 4.60274155628681 g
- Protein 8.26383 g
- Saturated Fat 22.741035 g
- Serving Size 1 1 Serving (120g)
- Sodium 269.561333333334 mg
- Sugar 43.7282809437132 g
- Trans Fat 2.69091258333333 g
- Calories 530 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round 12 inch pan.
- 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.
- Bake at 350 degrees F (175 degrees C) for 35 minutes.
- In a medium bowl, combine cream cheese, butter, confectioners sugar, (coconut) and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
Crushed pineapple supplies all the internal moisture for this batter without requiring added cooking oil. Excess moisture from canned fruit can deflate batters if not measured accurately, so drain only if pooling heavily, retaining the stated juice volume to activate the baking soda. Mixing dry components thoroughly before introducing liquids ensures the leavening agent distributes evenly without leaving metallic pockets.
Mixing Sequence and Batter Mechanics
Incorporate the beaten eggs and undrained fruit into the flour mixture just until moistened to prevent gluten overdevelopment, which results in a tough crumb. Fold the pecans and unsweetened coconut into the heavy batter gently to maintain suspension throughout the 12-inch round pan. Bake at 350 degrees Fahrenheit for 35 minutes until the center springs back when lightly pressed with a fingertip.Frosting Application and Thermal Control
Cream the softened butter and cream cheese with confectioners sugar and vanilla until completely smooth. Spreading this rich dairy topping onto a warm cake allows the fats to soften slightly and bond to the surface without melting away entirely. Cool the frosted dessert completely at room temperature before transferring it to a refrigerator for storage.
