New and improved coconut and pineapple cake

I went to one of the cake recipes I made when I first started the blog, my coconut and pineapple cake that I like so much. I went ahead and gave it a minor health adjustment….I decreased the sugar content plus baked it in a different baking pan. Much better!!

While this one is an ultimate quick, healthier, and easy cake, it does not taste healthy at all. I baked the cake in a 9×13 cake pan which I liked it way better than baking the cake on a 9 inch springform pan.

I have been wanting to experiment with the frosting to make it healthier as well. I think I may try making it with tofu…..I know it sounds sort of disgusting doesn’t it? but I will try it and if it is any good I will let you know….I will keep my fingers crossed. I have experimented with it with many other dishes and I found it to be good thus far so will see how this one goes with the frosting :-)

Anyhow, I hope you make this cake. It is for sure a winner. Super easy, tasty, and much healthier than other versions out there. If you try it let me know….

Enjoy!!

Pictures depict right before and after baking. Not bad :-)

Here you can see the end result. It was really good. Like I said, you can add more powdered sugar to the frosting to make it thicker but with 1 and 1/2 cups I thought it was plenty!

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New and improved coconut and pineapple cake

Miryam's original recipe

Yield: 14-16 servings

Ingredients:

CAKE

2 cups whole wheat pastry flour
3/4 cup unrefined sugar
1 20 oz can of crushed pineapples with it’s own juice
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup of unsweetened shredded coconut
1 cup chopped walnuts or pecans
2 eggs
1 tablespoon of coconut extract, I am sure you could also use coconut liquor or even vanilla extract

FROSTING

1 1/2 packages of 1/3 less fat cream cheese at room temperature
1 1/2 cups of powdered sugar ( you can use more if you like for the frosting to be thicker)
1 tablespoon coconut extract
1/2 cup unsweetened shredded coconut (optional)

 

Directions:

Preheat oven to 350 F. Greased and flour a 9 x13 square baking pan and set aside.

In a bowl mix pineapple with juice, sugar, extract and eggs. Add shredded coconut and combine. Add flour, baking powder and baking soda. Add chopped walnuts and bake for 30-40 minutes or until a cake tester comes out clean.

Cool in pan for about 20 minutes and remove from pan to cool on a wire rack before frosting.

For the frosting, in a bowl with of an electric mixer comine all of the ingredients. Frost cake and decorate with chopped pecans.You may add more sugar if you want the icing to be thicker.

I keep left over cake in a cake container in the fridge.

Nutrition facts calculated based on the recipe giving 14 servings.

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15 comments

  1. Oooh, this looks soooo good to me! I love the pineapple coconut combo and the nuts on top look so yummy. I love how simple the cake recipe is, not too many ingredients :)

  2. Como me gusta este bizcocho, lo voy a preparar pero sin el glaseado…Feliz año!!!!!!

  3. Oh my this looks delicious! Such a wonderful flavor combination!

  4. Why yes. Tofu in icing does sound disgusting. :)

    Other people do it so I guess it can’t be too bad! Frosting is my biggest challenge. It’s just fat and sugar and that’s difficult to make healthy. If you create an icing recipe with tofu, and doesn’t have other bizarre ingredients, I’ll try it out.

    Although I’m crazy about pineapple (I bought five of them on Friday!), I don’t like it baked. The cake looks super, though. :)

  5. I nominated YOU for the Leibster Blog Award! Check out the details on my blog :)

  6. Culinary coutore,

    thanks :-)

    Texanerin, yeah it sound really not that good using tofu right? will see how it goes…..

  7. This looks great. I’ll might substitute the coconut.

  8. Made this cake for a sweet end to a simple crock pot roast dinner. It is tasty, simple and comes out so nice. Next time I would use just 1/2 cup of coconut. It is so high in saturated fat. I once read that scientists feed rats large amounts of coconut to induce heart disease for lab studies.

  9. nice idea..thanks for sharing...

  10. There are great easy ways to use Casein protein powder to make icings! Also, using Splenda in this recipe would dramatically lower the sugar content ;) oat flour used half and half for the pastry flour would not alter the taste much either! Enjoy!

  11. I made this cake today for my Mom’s 98th birthday and my husband’s 61st. We combined the birthdays as they were a day apart. My husband said it was the best cake he had ever eaten in his life! Mom loved it too but she loves anything with cream cheese icing! The only thing I did different is that a used a bundt pan instead of a 9×13. It turned out beautiful. This recipe is definitely a keeper and I will be making it again. Thanks for the recipe!

  12. Looks good and am eager to try.
    How much liquid should I use from the can?
    I am planning not to use the liquid from the can as it may be sweet, so how much liquid to substitute?
    If I want to use stewed chopped pineapples, 
    Is there no butter or oil in this recipe? If I want to add oil, how much to add and if butter then how much.  Thanks so much.  I love your blog.  

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