Tender, moist cake recipe with crushed pineapple, pecans, and coconut with a cream cheese frosting. An old Southern tradition to make this cake when the preacher comes by for a visit!
INGREDIENTS:
Cake:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups of sugar
3 eggs
1 cup of vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)
Cream Cheese Frosting:
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
INSTRUCTIONS:
Cake:
Sift together flour, baking soda, salt and cinnamon; set aside.
Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
Spray a 3-quart 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.
Cream Cheese Frosting:
Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency).
source: southyourmouth.com