My husband loves coconut so he’s always asking me to make something with it. I love pineapple so I thought the two would make a perfect combination. This recipe doesn’t call for any butter or oil, however the addition of the pineapple juice makes the cake moist and dense. I topped it off with a cream cheese frosting that I added while the cake was still warm so it seeps down into the cake as well. Then sprinkle on some toasted coconut for a pretty garnish. This cake uses everyday ingredients found in your pantry and you can mix it up in one bowl. This is definitely a simple and delicious cake!
Ingredients are as follows:
2 C flour
1 C brown sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1 (20 ounce can) crushed pineapple in juice (not heavy syrup)
1 C coconut
1/4 C butter, softened
4 oz. cream cheese, softened
dash of vanilla
1 C powdered sugar
toasted coconut for garnish
Preheat oven to 350 degrees; grease a 9 or 10″ bundt pan.
Put the flour, brown sugar, eggs, baking soda, vanilla, and salt into a bowl; mix it up a little.
Stir in the crushed pineapple and the juice from the can.
Mix in the coconut.
Pour into prepared pan.
Bake for 40-45 minutes; until golden brown.
While the cake is baking; mix together the butter, cream cheese, vanilla and powdered sugar.
Slather this all over the warm cake and then sprinkle on the toasted coconut.
Slice, serve and enjoy!