Tuesday, January 31, 2012

pineapple coconut cake with cream cheese frosting

this is one of my favorite cakes to make because it's moist, not too sweet, and has a lot of texture. plus, who can resist cream cheese frosting, really? pineapple and coconut isn't quite what people expect when they think cake, but i find this one to be a crowd pleaser. and i like to think that it especially pleases Ruby, my friend from Hawaii. i pretend that for the couple minutes she's eating my cake, it makes her feel like she's back at home. haha. i'm sure that's not the case, but it makes me feel good. lol. 

pineapple coconut cake with cream cheese frosting


for cake:
- 2 c four
- 2 tsp baking soda
- 1/2 tsp salt
- 3/4 c vegetable oil
- 3/4 c buttermilk
- 3 eggs
- 1 tsp vanilla extract
- 2 c sugar
- 1 8oz. can crushed pineapple
- 1 1/2 c shredded coconut

for frosting:
- 1 c shredded coconut
- 8oz. cream cheese, softened
- 1/4 c butter, softened
- 2 c powdered sugar
- 1 tsp vanilla extract

for cake
1. preheat oven to 350 degrees F and grease a 9x13 glass pan
2. in a bowl, combine flour, salt and baking soda and put aside
3. in a larger bowl whisk together oil, buttermilk, eggs and vanilla
4. add sugar, pineapple and coconut until mixed through
5. mix in flour mixture until just combined
6. pour into prepared pan and bake for approx.  35 mins or until a toothpick comes out clean after insertion
7. frost and sprinkle with toasted coconut

for frosting: 
1. preheat oven to 350 degrees F
2. line a pan with foil and sprinkle the shredded coconut over it in a single thin layer
3. bake for between 3-5 minutes until coconut begins to brown. (careful! it burns pretty easily. you may want to mix around once so that it doesn't burn)
4. once coconut is toasted, set aside.
5. combine sugar, cream cheese, vanilla and butter in a bowl with an electric mixer until completely whipped smooth.
6. frost the cake and sprinkle with toasted coconut

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