2 c. SR flour
2 c. sugar
1 t. coconut flavoring
2 eggs
1 c. chopped pecans
20 oz. can crushed pineapple with juice
1 c. coconut
8 oz. cream cheese, softened
1 1/2 c. powdered sugar
1/2 c. butter
2 t. vanilla
1/2 t. coconut flavor
coconut, toasted, optional
Combine 1st 7 ingredients. Pour into sprayed 9x13 pan. Bake at 350 degrees for 40-45 minutes. Cool. Combine next 5 ingredients. Spread on cake. Garnish with toasted coconut, if desired.
*To toast coconut: Spread coconut evenly on lined cookie sheet. Place in 350 degree oven. Bake 7-8 minutes, turning occasionally. Sprinkle on cake.
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