“This is a delicious moist cake! The recipe was given to me over 20 years ago by a co-worker. It's so easy to make and it's always a hit. Give it a try, you won't be sorry.” - by Martha
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Preheat oven to 320 degrees F (160 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
- Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.
- Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.
Nutrition
Amount Per Serving (16 total)
- Calories
- 496 cal
- 25%
- Fat
- 20.6 g
- 32%
- Carbs
- 75.9 g
- 24%
Based on a 2,000 calorie diet
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Reviews (5)
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"If you are looking for an easy and simple recipe that has good flavor, you may want to consider this recipe. I made half of the recipe using one 9” cake pan that I lined with parchment paper. Also, ..." See moreI used an 8 oz. can of crushed pineapple which is slightly under what the recipe requires. It probably would have been a little sweeter with 10 oz. of crushed pineapple but I liked that is wasn’t overly sweet. Also, instead of making half the amount of frosting, I made a quarter of the amount which was plenty for the cake. I also decided to omit the chopped nuts on the topping just for aesthetics. Be sure to line the pan with parchment paper as you will probably have difficulty releasing the cake from the pan."
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