I used buttermilk in this cake to make it extra moist and dense. Buttermilk, chunks of pineapple and a toasted coconut cream cheese frosting…heaven on a plate.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup of butter, melted
1/2 a cup of buttermilk
1 (15 oz) can of crushed pineapple, drained
1 (8 oz) package cream cheese, softened
2 cups powdered sugar
1 tablespoon of milk
2 cups toasted coconut
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish. Set aside.
In a mixing bowl, whisk together flour, sugar, baking soda and salt. Whisk in melted butter. Next, beat in buttermilk and eggs with an electric mixer until just combined. Stir in your crushed pineapple. Pour batter into prepared baking dish.
Bake 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
To make frosting, beat with an electric mixer your cream cheese, powdered sugar and milk. Add more milk if frosting is too thick or more powdered sugar if it’s too thin. Once frosting reaches your desired consistency, stir in the toasted coconut. Frost cooled cake and then store in the fridge until you’re ready to enjoy.
**To toast your coconut, add sweetened flaked coconut to a clean, dry skillet and toast up over medium-high heat for a minute or two. Once it’s toasted, remove from heat and cool before adding to your frosting.
The pineapple, the cream cheese, the toasted coconut…it’s like summer on a plate.