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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10 comments

  1. Recipe method shows adding of pumpkin but there is no pumpkin in the ingredients list???

  2. Anonymous,
    sorry. I experimented with pumpkin puree once. Instead of putting the olive oil I put pumpkin and I forgot to change it in the method section. You can still use pumpkin if you prefer rather than the oil although I did not like the texture of the muffins. If you would still want to use the pumpkin I would do just 1/4 cup of pumpkin and 1/4 cup of olive oil, that way the texture would be much better. Thanks for noticing the error :-)

  3. Te he conocido por un comentario que has dejado en otro blog, de momento lo poquito que he visto de tu blog me encanta…estos muffins los haré.
    Te seguiré de cerca…
    muaksi

  4. He llegado hasta aquí, creo que es tu primera entrada del blog.
    Me ha gustado muchisimo todo lo que he visto ; ) las recetas, las fotos… todo, incluso voy a practicar un poco mi ingles absolutamente olvidado.

    Tengo muy poco tiempo para los blogs y me da muchisima pena no estar al día de las publicaciones.
    Con permiso me hago seguidora.

    besinos

  5. I just made these for breakfast but changed a few things. I love orange cranberry muffins, so I used the zest of 4 oranges and substituted all of the milk with orange juice. They were great! I also don’t have whole wheat pastry flour and so I used regular whole wheat flour and they were still nice and fluffy. And I used 1/2 cup honey instead of sugar. I’ll be making them often! This is definitely the yummiest healthy muffin I’ve had (and I have had lots)! Thanks for the recipe :)

  6. Hamande,

    thanks for the kind comment. That substitution its even better than the original, even more healthy now :-)

    Thank you

  7. Hi, This may seem healthy but one muffin is 8 points plus on Weight watchers. I think it is all the sugar since the carbohydrate count is so high. Any suggestions for keeping the sugar lower? Do you think using half the sugar would ruin the muffin?

    Thank you

  8. Debra,

    the muffins are rather big. I bake them on the larger baking liners. The batter will give you a large amount of regular size muffins.

    I would suggest to half the batter, hence the sugar will also be half ;-) and bake them in the regular muffin liners. You could also reduce the sugar by 1/4 cup if you prefer ;-)

  9. Hi i would like to make these tomorrow. i do not like the taste of baking soda, can i use baking powder instead? Thank you

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