Coconut Pineapple Pecan Cake

"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.

Coconut Pineapple Pecan Cake

Delicious. Any time of the year!

Ingredients for Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 3 eggs
• 1 cup grapeseed oil
• 2 teaspoons *
• 1 20-ounce can crushed pineapple, with juice
• 1 ½ cups finely chopped pecans, divided
• 1 cup flaked, sweetened coconut
• Cream Cheese Frosting
• *Available from Well Seasoned

Ingredients for Cream Cheese Frosting:

• 1 8oz. brick of cream cheese, at room temperature
• ½ cup butter, at room temperature
• 1 teaspoon *
• cups powdered sugar, sifted

Instructions for Cake:

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.

Instructions for Frosting:

1. 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.