Hawaiian Pineapple Coconut Cake Recipe

This delicious Hawaiian cake is packed with pineapple, coconut and walnuts and topped with a cream cheese frosting. It is best on the second day and keeps well for several days in a container in the refrigerator.

Course Recipes

Cuisine Baking

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 171kcal

Author Michelle Ordever

Equipment

Ingredients

For the Cake

2 cups flour
1¾ cups sugar
2 tsp baking soda
2 eggs
1 20oz/570g canned crushed pineapple, in its own juice (do not drain juice)
1 cup sweetened coconut flakes
1 cup chopped walnuts

For the Frosting

1 8oz/225g cream cheese, softened
1 stick ½ cup/115g unsalted butter, softened
½ cup powdered icing sugar
2 tsp vanilla extract
pinch of salt

Instructions

Preheat oven to 180C/350F/Gas 4 and grease a 9" x 13" (33cm x 23cm) baking pan.
Mix the flour, sugar, baking soda, eggs, crushed pineapple and juice, coconut flakes, and walnuts. in a large mixing bowl by hand until well combined.
Pour cake batter into greased baking pan.
Bake for 45 minutes until cooked through. (Insert a cocktail stick into the center of the cake, it should come out clean.)
Cool completely in the pan.
Beat cream cheese in a medium bowl with an electric mixer until creamy. Add butter, powdered (icing) sugar, vanilla extract, and salt then beat with an electric mixer until well combined.
Spread cream cheese frosting over the cake and sprinkle with finely chopped walnuts.
Cut into 24 pieces and serve immediately. Or cover the cake (uncut) and refrigerate it until serving.

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