Pineapple Picnic Cake
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| Pineapple Picnic Cake - sabo - 05-20-2012 02:13 AM [attachment=358] Ingredients | |
| 2 cups | all-purpose flour |
| 2 cups | white sugar |
| 1 (20 ounce) can | crushed pineapple, undrained |
| 1 teaspoon | baking soda |
| 2 | eggs |
| 1 cup | shredded coconut, (optional) |
| 1 cup | chopped walnuts, (optional) |
| 1/2 cup | butter, room temperature |
| 1 (8 ounce) package | cream cheese, room temperature |
| 1 (16 ounce) package | confectioners' sugar |
| 1 teaspoon | vanilla extract |
| 1/2 cup | chopped walnuts, or to taste (optional) |
| 1/2 cup | shredded coconut, or to taste (optional) |
[hide]Directions
Preheat oven to 320 degrees F (160 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.
Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.[/hide]
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