COCONUT PINEAPPLE CAKE
This is a very moist and dense cake. I made this for a recent picnic. It is best when chilled and cut ahead of time to serve as bars. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
- Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
- Stir in walnuts.
- Pour into greased 13-inch by 9-inch by 2-inch baking pan.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
- Frost cake.
- Sprinkle with coconut.
- Store in the refrigerator.
Nutrition Facts : Calories 504.6, Fat 19.5, SaturatedFat 10.5, Cholesterol 76.4, Sodium 295.7, Carbohydrate 79.4, Fiber 1.4, Sugar 61.4, Protein 5.8
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