Coconut & 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.
Yield
18 servingsPrep
15 minCook
35 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake | |||
| 1 ½ | cups |
whole-wheat flour
|
|
| ½ | cup |
all-purpose flour
|
|
| ⅔ | cup |
brown sugar, dark
packed |
*
|
| 20 | ounces |
pineapple, canned, crushed
with juice |
|
| 2 ⅛ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ⅔ | 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
softened |
|
| 1 | cup |
powdered sugar
|
|
| 3 | teaspoons |
vanilla extract
|
|
| ⅓ | cup |
coconut, shredded, unsweetened (desiccated)
toast in 350 F oven for 8 miutes |
*
|
| ½ | cup |
walnuts
chopped and toasted, for decoration, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake: | |||
| 355 | ml |
whole-wheat flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 158 | ml |
brown sugar, dark
packed |
*
|
| 578 | ml/g |
pineapple, canned, crushed
with juice |
|
| 11 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 158 | ml |
coconut, shredded, unsweetened (desiccated)
if use sweetened, reduce sugar to 1/2 cup |
*
|
| 237 | ml |
walnuts
coarsely chopped |
|
| 2 | large |
eggs
|
|
| 18 | ml |
vanilla extract
|
|
| For the icing: | |||
| 115.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
powdered sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 79 | ml |
coconut, shredded, unsweetened (desiccated)
toast in 350 F oven for 8 miutes |
*
|
| 118 | ml |
walnuts
chopped and toasted, for decoration, optional |
|
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.
