Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 teaspoon baking soda
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 can (20 ounces) crushed pineapple, undrained
– 1 cup chopped pecans (plus extra for topping)
– 1 cup shredded coconut (optional)
Cream Cheese Frosting
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, and baking soda. Mix well.
3. Add the eggs and vanilla extract to the dry ingredients, then stir in the crushed pineapple with its juice. Mix until well combined.
4. Fold in the chopped pecans and shredded coconut, if using.
5. Pour the batter evenly into the prepared cake pans and smooth the tops.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Frosting
1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract until fully combined.
Assembly
1. Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting on top.
2. Place the second cake layer on top and frost the top and sides of the cake.
3. Sprinkle extra chopped pecans on top of the cake for decoration.
4. Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Enjoy!
