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Pineapple Picnic Cake
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Tropical pineapple cake with walnuts and coconut, ideal for picnics or any celebration.
Ingredients:
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 (20 ounce) can crushed pineapple, undrained
  • 1 teaspoon baking soda
  • 1 cup shredded coconut
  • 1 cup chopped walnuts
  • 0.5 cup butter, room temperature
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 (16 ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped walnuts, or to taste
  • 0.5 cup shredded coconut, or to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and line it with waxed paper. Butter and flour the waxed paper.
  • Combine the flour, white sugar, pineapple, baking soda, eggs, 1 cup of coconut, and 1 cup of walnuts in a bowl, then transfer the batter into a prepared baking pan.
  • Bake the cake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40-45 minutes. Allow it to cool in the pan for 15 minutes, then loosen the edges with a knife and invert onto a cooling rack.
  • Combine butter, cream cheese, confectioners' sugar, and vanilla extract in a bowl and beat until fluffy. Spread over the cooled cake and sprinkle with 1/2 cup chopped walnuts and 1/2 cup shredded coconut for a delicious finishing touch.

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