Ingredients

The following ingredients have 24 Servings
  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs beaten
  • 1/2 cup vegetable oil
  • 3 (8 ounce) cans crushed pineapple with juice (reserve 3 tablespoons juice)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup sweetened coconut flakes
  • 1 (8 ounce) box cream cheese softened
  • 1/2 cup butter softened
  • 3 1/2 -4 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees.  Grease a 9×13 inch baking dish.
  • Whisk together the flour, sugar, baking soda, and salt.  Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and 3/4 cup chopped pecans. Mix just until combined and pour into the prepared baking pan.
  • Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.
  • Preheat oven to 350 degrees. Spread sweetened coconut in a thin layer on baking sheet.  Bake 8-10 minutes or until lightly browned; flipping halfway.  Let the coconut cool.
  • Using a stand mixer or hand mixer beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy.  Add the powdered sugar 1 cup at a time; scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining pecans.