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Coconut Pineapple Cake

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Total Time
Prep: 25 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Krista Kliebenstein, Highlands Ranch, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

This cake is incredibly moist and dense, which makes it ideal for chilling and cutting up ahead of time to serve as bars at social events. Mom is always asked for this recipe. —Krista Smith Kliebenstein, Broomfield, Colorado

Test Kitchen Approved

Coconut Pineapple Cake

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Yield: 12 servings
Prep: 25 min
Cook: 35 min
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Ingredients

  • 2 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1/2 cup chopped walnuts
  • frosting:
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup butter, softened
    • 2 cups confectioners' sugar
    • 1/2 cup sweetened shredded coconut
Text Ingredients

Directions

  1. In a large bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts.
  2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts

1 piece: 517 calories, 20g fat (11g saturated fat), 77mg cholesterol, 323mg sodium, 82g carbohydrate (62g sugars, 1g fiber), 6g protein.
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