What could be better than a deliciuos Pineapple Coconut cake for your next get together or Sunday Dinner. Its loaded with flavor and will certainly be a hit with your friends and family!
I think I am on a desert binge. I am not sure if it’s because of Valentines Day or the cold weather, but we have had a plethora of deserts around here lately and it needs to stop. I always try to give as many of my desserts away to my friends and neighbors so that I don’t have a house full of sweets, but geesh my friends have been saying “Thanks” with a bit of a strain to their voice. Right now this Pineapple Coconut cake sits on my counter on a cake stand, my Lemon Cupcakes are in the refrigerator and my White Chocolate M&M cookies are bagged up very sweetly waiting to be dropped off to new homes.
Whatever it is that has me on my binge, I have been coming up with some delectable sweet recipes lately. This cake is loaded with a crushed pineapple and sweet shredded coconut and the icing, OH-MY white chocolate cream cheese. Enough said. This cake is a dense monster! I think it must way a few pounds, so a little goes a long way.
While I was coming up with the recipe I was trying to decide if how many eggs and if I was going to add milk to the recipe, and my husband was sitting at the counter giving me his running commentary, no that’s too many eggs. Just add zucchini….WHAT? I don’t know where that came from? Then when it came time to make the icing, he got up to look into the mixer. Oh, yea that cream cheese and butter had him worried. “Isn’t that a lot of cream cheese and butter?” he asked. I nudged him away and sent him into the family room to watch a movie. A few hours later, guess who showed up to check out the cake with too many eggs and too much cream cheese? Uh-huh and guess who was right with the eggs, and all that cream cheese? Me, that’s right!
But seriously there still is a few slices of cake that must be sent to a new home tomorrow. Like I said I am running out of friends…anyone out there want to be friends?
- 4 eggs
- cup ½ vegetable oil
- 1- cup sugar
- 1 teaspoon DAVE’s syrup or Vanilla
- 2 cups all purpose flour
- 1- teaspoon baking soda
- 1- teaspoon baking powder
- 1- teaspoon cinnamon
- teaspoon ¼ nutmeg
- teaspoon ½ salt
- 1 20- ounce can crushed pineapple drained
- cup ¼ diced pecans
- cup ¾ sweetened shredded coconut
- cup ½ unsalted butter room temperature
- 1 -8 ounce container cream cheese room temperature
- cup ¼ white chocolate chips melted
- 1- teaspoon vanilla extract or DAVE’s vanilla and coffee syrup
- 1 teaspoon grated lemon zest
- 1- cup confectioners sugar
- Preheat oven to 350 degrees. Spray a spring form pan with baking spray or coat with butter and dusting of flour.
- In a mixer add oil, sugar and eggs and vanilla or DAVE’s syrup beat to combine.
- In a medium bowl add all-purpose flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Add flour mixture to oil and sugar mixture, blend until just combined.
- Add pineapple, pecans and coconut.
- Stir until just blended.
- Pour into pan and bake for one hour to one hour five minutes.
- If cake starts to brown too much on top, cover with a piece of foil.
- Set out on wire rack and remove side of pan to cool completely before frosting
- In a small bowl place white chocolate in microwave for one minute, to soften
- In a food processor blend cream cheese, butter and white chocolate.
- Add vanilla or DAVE’s syrup, vanilla extract and pulse to blend.
- Add confectioners sugar and process until completely blended.
- Remove bottom of pan from cake and place cake on cake stand or plate.
- Place frosting on top of cake and with an off set spatula start spreading outward on top of cake continue over to the sides, turning plate as you spread the frosting on sides of cake.