Pineapple Walnut Cake
Ingredients:
- eggs - 2
- sugar - 1 1/4 c
- vanilla extract or rum extract - 2 t
- canola oil - 2 T
- crushed pineapple including the juice - 20 ounce can
- walnuts or pecans, medium ground - 1/2 c
- flour - 2 c
- unsweetened coconut - 2 T
- baking soda - 2 t
- salt - 1/2 t
Instructions:
In a bowl combine eggs, sugar, extract, oil and pineapple. Sift together flour, salt and baking soda into egg mixture, mix well. Add walnuts and coconut and mix until well incorporated. Pour batter into a lined 8 inch square pan with parchment paper and grease. Bake in a preheated 350 degree oven for 30 - 40 minutes until cake is golden brown on top and springs back when touched in the center. (A tester will not work because the cake is very moist). Completely cool, then invert onto serving dish. Prepare cream cheese frosting -
8 ounces butter, softened
12 ounces cream cheese, softened
1 ¾ c powdered sugar, sifted
4 t vanilla
Beat cream cheese, slowly add butter until incorporated. Add powdered sugar a little at a time until it has all been incorporated. Stir in vanilla, spread over cooled cake.
