Tuesday, April 7, 2015

The Easter Cake

As a coconut fanatic, I get especially excited about Easter desserts.

This year, I found the perfect cake by mixing and matching a few recipes.  It will now be heralded the Easter cake in our house- a tradition has been born.  In order to re-create this masterpiece for years to come, I'm sharing my notes below.  

1 (20 oz) can of crushed pineapple
1 box of vanilla cake mix

1) Preheat oven to 350F. Spray 2 (9-inch) cake pans with cooking spray and then flour
2) Drain pineapple; reserve juice. Divide crushed pineapple in half; set aside.
3) Prepare cake mix according to package directions replacing amount of water called for with reserved juice; beat 2 minutes. Fold in half crushed pineapple into cake batter.
4) Pour cake mix into prepared cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

Cream Cheese Icing:
2 sticks of butter, softened 
1 block of cream cheese, softened
1 pound of powdered sugar
1 teaspoon of vanilla1/4 cup of milk 
1 bag of sweetened coconut flakes 

Directions:Cream together butter and cream cheese.  Add powdered sugar, vanilla and milk.  Stir together until creamy - do not whip.  Cover the outside of the cake with as much coconut as you like. 

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