Have/halve your cake, and eat it too, lol, Happy Holidays, until next week.

Coconut Pineapple Cake

Ingredients:

Cake:

2 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

3/4 cup each of canola oil and buttermilk

3 eggs

1 tsp. vanilla extract

2 cups granulated white sugar

1 8 oz. can crushed drained pineapple

1 1/2 cups coconut

Icing: (Makes 2 cups)

3 cups sifted confectioner sugar

4 oz. softened cream cheese

5 tbsp. butter (or margarine, if preferred)

1 tbsp. milk

Garnish: (optional)

1 1/2 cups toasted coconut

Directions:

Pre-heat oven to 350 degrees F. Lightly grease and moderately flour 13 by 9 in. cake pan. Mix

flour, baking soda and salt. In a separate bowl, whisk canola oil, buttermilk, eggs and vanilla. Add

sugar, pineapple and coconut; mix well. Stir in flour mixture and place in prepared pan. Bake on

centre rack for 30 to 35 minutes, or until cake tester/toothpick inserted in middle comes out clean.

Let cool. In a small bowl, combine all icing ingredients. Beat until smooth. Spread over baked, 

cooled cake. Garnish with toasted coconut (if desired). To toast coconut, spread on a cookie 

sheet, then place sheet in pre-heated oven, still at 350 degrees F. for 3 to 5 minutes. Watch closely

as coconut burns easily. This delicious, rich dessert/snack makes 16 servings, enjoy and savour it.