Indulge in a tropical delight with this Hawaiian Pineapple Cake, featuring a moist pineapple-infused base complemented by a rich cream cheese frosting.
Ingredients
For the Cake:
2 cups all-purpose flour
1¾ cups granulated sugar
2 teaspoons baking soda
2 large eggs
1 can (20 oz/570 g) crushed pineapple in its own juice (do not drain)
1 cup sweetened coconut flakes
1 cup chopped walnuts
For the Frosting:
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
A pinch of salt
Instructions
- Prepare the Oven and Pan:
Preheat your oven to 350°F (180°C).
Grease a 9 x 13-inch (33 cm x 23 cm) baking pan.
- Mix the Cake Batter:
In a large bowl, combine the flour, sugar, and baking soda.
Add the eggs, undrained crushed pineapple, coconut flakes, and chopped walnuts.
Mix thoroughly by hand until all ingredients are well incorporated.
- Bake the Cake:
Pour the batter into the prepared baking pan, spreading it evenly.
Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool completely in the pan.
- Prepare the Frosting:
In a medium bowl, use an electric mixer to beat the softened cream cheese until creamy.
Add the softened butter, powdered sugar, vanilla extract, and a pinch of salt.
Continue mixing until the frosting is smooth and well combined.
- Frost the Cake:
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
For added texture and flavor, sprinkle additional chopped walnuts over the frosting.
- Serve:
Cut the cake into 24 pieces and serve immediately.
Alternatively, cover the entire cake (without cutting) and refrigerate before serving to allow the flavors to meld.
Enjoy this delightful Hawaiian Pineapple Cake as a sweet treat that brings a taste of the tropics to your table.
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