Coconut & Pineapple Cake

Directions

To make the cake:

Preheat the oven to 350℉ (180℃). Well grease and flour a 9 x13 baking pan and set aside.

In a medium bowl, add pineapple with juice, sugar, extract and eggs. Stir until well mixed. In another large bowl, mix together coconut, flour, baking powder and baking soda.

Pour the liquid mixture into the flour mixture, and stir until just incorporated and moistened. Gently fold in walnuts.

Pour the mixture into prepared baking pan.. Bake for about 35 minutes or until a wooden stick inserted into the center comes out clean.

Cool in the pan on a wire rack for half an hour. Remove the cake from the pan and let cool completely on wire rack.

To make the frosting:

In a mixing bowl with an electric mixer, add cream cheese, powdered sugar, vanilla extract, and toasted coconut flakes. Beat until well blended.

Spread icing evenly over cake and sprinkle walnuts on top. Let icing set, about 15 to 20 minutes.

Cut into squares and serve.

Note:

The cake can be kept in an air-tight container in the frige for a few days or frozen in the freezer for up to 1 month.