A Tropically Creamy and Moist Cake That’s Divinely Velvety
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I really have to make a confession here. I’m a lazy baker. Yeah, yeah, I know – it’s pretty ironic! What I mean is that I do love baking but I just can’t turn myself into one of those wonderful people who always seem to have some kind of treats ready in the freezer, waiting for someone to come over.
I am the kind of person who panics when someone calls and says “I’ll be there in an hour!” because I never have anything special that I could serve at the coffee table. So, for those occasions I have a bunch of recipes that are extremely easy and fast to make. This is one of them!
Ingredients
For the Cake:
1 1/2 cups sugar
2 cups flour
2 teaspoons baking soda
1/2 cup walnuts
1/2 teaspoon salt
1/2 cup shredded coconut
2 teaspoons vanilla
one 20 oz. can of pineapple, undrained
2 eggs
For the Cream Cheese Frosting:
8 oz. softened cream cheese (I used Philadelphia)
1/4 cup softened butter (I used Land O’Lakes)
1 3/4 cups powdered sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup chopped walnuts
1 cup toasted coconut, optional
Instructions:
Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray.
Combine all the dry ingredients, then add wet ingredients and mix well. Pour into the prepared pan.
Bake approximately 35-45 minutes. Make sure not to overbake.
For the frosting, combine butter, cream cheese and powdered sugar until smooth. Mix in the other ingredients as well and spread on cooled cake in pan.
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Quick Tip: Sprinkle with some fresh nutmeg for a garnish.
Thanks to Nutmeg and Koko for this quick and easy cake recipe.
One Comment
Yummm…