Polynesian Cake and Cream Frosting
Transport your taste buds to the tropics with this Polynesian Cake and Cream Frosting recipe—a delightful fusion of sweet, tangy, and creamy flavors that's perfect for any occasion. This moist and luscious dessert is packed with crushed pineapple, shredded coconut, and a hint of vanilla, creating a rich and tropical base that's both comforting and exotic. Topped with a silky cream cheese frosting, this cake strikes the perfect balance of sweetness with a melt-in-your-mouth finish. Ready in just under an hour, this easy-to-make treat is ideal for parties, family gatherings, or a sweet anytime indulgence. Garnish with extra coconut or pineapple for a decorative touch, and enjoy the flavors of the islands with every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 20 ounces crushed pineapple (with juice)
- 1 cup shredded sweetened coconut
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
Add the crushed pineapple (with juice), shredded coconut, eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Mix until fully combined and smooth.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake is cooling, prepare the cream frosting by beating the softened cream cheese and butter together in a medium mixing bowl until smooth and fluffy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Mix in the remaining 1 teaspoon of vanilla extract and the milk to achieve a creamy consistency.
Once the cake is completely cool, spread the cream frosting evenly over the top of the cake using a spatula or butter knife.
Optional: Garnish the frosted cake with additional shredded coconut or a sprinkle of crushed pineapple for decoration.
Slice into squares or rectangles and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.7 g | 316% | |
| Saturated Fat | 162.4 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 1099.7 g | 400% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 840.7 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 485 mg | 37% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
