1196 - Pineapple Coconut Cake #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
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1196 - Pineapple Coconut Cake #
(by Shirley McNevich)
2 cups flour
2 cups white sugar
2 eggs
2 tsp. baking soda
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 cup Baker's angelflake coconut + extra coconut for sprinkling
1 cup chopped walnuts
Frosting: 1 stick Parkay margarine; 1 - 8oz. Philadelphia cream cheese; 1
tsp. vanilla; 1 1/2 cups Domino's powdered sugar
In a mixer add eggs and white sugar--beat. Add pineapple and its juice--beat.
Add baking soda and flour--beat until smooth. Remove bowl from mixer--add
coconut and walnuts, then stir with a spoon. Pour batter into a greased 9 x
13 cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for
doneness. Cool completely. Frosting--in a mixer add Parkay and cream
cheese--beat. Add powdered sugar and vanilla--beat until mixed, then beat
2-3 minutes. Frost the cooled cake, and then sprinkle more coconut on top of
the frosting.
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