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Coconut and Pineapple Cake

Coconut and Pineapple Cake

A moist yet delicious cake is made with whole wheat flour, pineapple, coconut, and, walnuts. It is super moist and packed with great flavour. Enjoy one slice or two without feeling guilty.














For the cake:
1 ½ cups whole-wheat flour
½ cup all-purpose flour
cup brown sugar, dark
20 ounces pineapple, canned, crushed
with juice
2 ⅛ teaspoons baking soda
1 teaspoon baking powder
cup coconut, shredded, unsweetened (desiccated)
if use sweetened, reduce sugar to 1/2 cup
1 cup walnuts
coarsely chopped
2 large eggs
3 ½ teaspoons vanilla extract
For the icing:
4 ounces cream cheese
1 cup powdered sugar
3 teaspoons vanilla extract
cup coconut, shredded, unsweetened (desiccated)
toast in 350 F oven for 8 miutes
½ cup walnuts
chopped and toasted, for decoration, optional


Time to have it.

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.

In a medium bowl,
In another large bowl,

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.

Pour the mixture into prepared baking pan.
Bake for about 35 minutes

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.

Remove the cake from the pan

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.

Next make the frosting:
Beat until well blended.

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

Spread icing evenly over cake,
and sprinkle walnuts on top.

Cut into squares and serve.

Not only taste great, but also good for you :)


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.


* not incl. in nutrient facts



almost 6 years

Made this cake yesterday, and it came out surprisingly moist and delicious. Especially without any butter or oil added, the only fat came from the cream cheese frosting. But you will be thrilled by the taste and the texture of this cake.

I halved the recipe, used all whole wheat flour, 10 ounces fresh pineapple processed in the food processor, and baked the cake in a 8 by 8-inch baking pan. Make sure to generously butter and flour the cake pan, mine came out beautiful without any stuck on the bottom.

I reduced the sugar to 1/4 cup in the batter; for the frosting, I used 3 ounces light cream cheese, 1/3 cup of powered sugar, and I also toasted coconut flakes that was added into frosting in a 350 degrees F toaster oven for 10 minutes, which made the cake taste even more delicious.

This cake is definitely the kind of cake that I'd love to eat everyday, it tastes so good and it's also packed with goodness that's good for you!

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 18246% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 93mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 5%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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