• For cake
  • 2 cups King Arthur's unbleached all purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 large eggs, beaten
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1/2 cup canola oil
  • 1 (20 oz) can crushed pineapple in juice, include the juice
  • For topping
  • 1 (8oz) container Philadelphia cream cheese with pineapple, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 cup powdered sugar
  • Garnish, optional
  • Toasted almonds and toasted coconut

My son Nathaniel’s 22nd birthday is this weekend.  In celebration, we always host a big cookout for friends and family. Among Nate’s requested recipes were Spinach Feta Burgers with Green Goddess Dressing, Barbecue Baked Beans, Perfect Pasta Salad, Sausage, Peppers and Onions and my Blueberry and Kiwi Salad with Poppy Seed Dressing. Nate also loves plain yellow cake and citrus so this Hawaiian Cake makde it’s appearance at this year’s birthday party.


Preheat oven to 350 degrees. Grease and flour a 9 by 13 inch baking pan.
In a large bowl, combine flour, granulated sugar and baking soda. By hand, stir in eggs, nuts, coconut and pineapple and its juice. Pour batter into prepared pan. Bake 35 to 40 minutes or until cake tests done. Let cool on wire rack.

While your cake bakes, prepare the topping blending the cream cheese, butter, vanilla and almond extracts and powdered sugar. Spread topping over warm cake. Delicious!