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Cream cheese coconut-pineapple cake with cream cheese icing recipe

An inspiring blend of cream cheese, coconut, and pineapple transport you to a tropical paradise with one bite of this sweet cake. It can be made with or without nuts or coconut, and can also be prepared as cupcakes, layer cake, or Bundt cake. The addition of fresh pineapple and nuts as garnishes completes the full flavor experience that is also enhanced by the differing textures throughout this recipe.
Cream cheese coconut-pineapple cake
2 cups sugar
2 cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
2 eggs
½ cup vegetable oil
¼ teaspoon cream of tartar
8 oz crème de coco
12 oz crushed pineapple
1 cup shredded coconut
1 teaspoon vanilla extract
1-8 oz package cream cheese (softened)
1 cup milk
Pre-heat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside. Whisk egg whites in medium sized bowl until soft peaks form. Add cream of tartar, and continue to whisk until stiff peaks are achieved and a meringue is formed. Fold in vanilla, crème de coco, shredded coconut, and cream cheese. In a separate bowl, sift together flour, baking soda, and baking powder. Combine egg yolks, pineapple, and milk in a small bowl. Add oil to meringue mixture, and alternately add flour mixture and milk mixture to meringue, beginning and ending with flour.
Cream cheese icing
Recipe found at and cut in half.
1-8 oz package cream cheese, softened
¼ cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, and then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
For best results, refrigerate icing for at least 30 minutes before icing cake.
Garnish with crushed pineapple and chopped nuts (suggested-macadamia nuts).




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