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1196 - Pineapple Coconut Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

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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