INGREDIENTS
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts (optional)
For the Frosting (Cream Cheese Style):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- ¼ cup shredded coconut (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add the eggs, vanilla extract, and undrained crushed pineapple. Stir until well combined.
- Fold in shredded coconut and optional nuts, mixing just until combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools completely, prepare the frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla; beat until fluffy.
- Frost the cooled cake and sprinkle with additional shredded coconut on top if desired.
- Slice, serve, and enjoy your moist, tropical delight!
Let me know if you’d like a version without eggs or sugar substitutes!