Ingredients for Coconut Pineapple Cake With Cream Cheese Frosting
- Crushed Pineapple In Juice
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- Carbonated Lemon Lime Beverage
- Cake Flour
- Lemon Extract
- Vanilla Extract
- 1 cup shredded sweetened coconut
- Cornstarch
- Water
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
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How to Make Coconut Pineapple Cake With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the crushed pineapple, shredded coconut, and pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting:
- Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Garnish with extra coconut flakes and toasted pecans (optional).
Nutrition Information (Approximate per serving)
Sodium
154 g
Sugar
6382g
Fat
1571g
Carbs
656g
