• Coconut Pineapple Pecan Cake

October 07, 2016

"Can you please bring a dessert?" Okay, this is AMAZING (and it isn't pumpkin!) It is way to make & it travels really well. This could be a fantastic addition to your #Thanksgiving meal and a great answer to that simple request.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Coconut Pineapple Pecan Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 3 eggs
  • 1 cup grapeseed oil
  • 2 teaspoons vanilla paste
  • 1 20-ounce can crushed pineapple, with juice
  • 1 ½ cups finely chopped pecans, divided
  • 1 cup flaked, sweetened coconut
  • Cream Cheese Frosting
  1. Sift together flour, baking soda, salt; 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.
  2. Add pineapple (undrained), 1 cup chopped pecans and coconut, continue mixing on medium-low speed until all ingredients are thoroughly combined.
  3. Grease 13 x 9” baking pan. 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.
  4. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining ½ cup chopped pecans over cake & serve.
Cream Cheese Frosting
  1. oz. brick of cream cheese, at room temperature
  2. ½ cup butter, at room temperature
  3. teaspoon vanilla paste
  4. cups powdered sugar, sifted
  5. Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar until smooth & spread on cake. Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

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