Pineapple cake with coconut cream cheese frosting

By Hannah Wallace, Editor

Ingredients:

2 cups of flour

2 cups of sugar

2 tsp. of baking soda

1/4 tsp. of salt

2 eggs

20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain

1 tsp. of vanilla

1/2 cup nuts-optional

Icing:

8 ounces cream cheese

4 T. butter

3 cups confectioners sugar

1 tsp. of vanilla

1 cup of sweetened shredded coconut

1/2 cup of nuts- optional

1. Mix all ingredients together until smooth. Pour into greased 9×13 inch glass baking dish and bake in a 325 degree oven for 30-40 minutes, or until a toothpick comes out clean.

2.Beat butter and cream cheese until smooth and creamy. Add vanilla. Slowly add powdered sugar, blend after each addition.

3. Carefully stir in coconut. If more than one cup is desired feel free to add more. It will not effect the icing adversely; the more coconut the better. Fold in nuts if desired. The cake tastes great with or without nuts. Ice cake while still a bit warm. All of the frosting may not be used, which is fine. The cake can be stored room temperature, but for long term use the refrigerator is a good choice as the cake can get a bit too moist after a couple days of sitting on the counter with Saran wrap on it.