Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup crushed pineapple (with juice)
- ½ cup vegetable oil
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans or walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round pans.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add eggs, crushed pineapple (with juice), oil, and vanilla extract. Mix until just combined.
- Fold in shredded coconut and nuts (if using).
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract; beat until fluffy.
- Spread frosting evenly over the cooled cake. Sprinkle extra shredded coconut on top.
- Slice, serve, and enjoy!
Would you like me to make a version without nuts or with a glaze instead of cream cheese frosting? 🌴✨