Pineapple Coconut Cake

By CHEF JOSHUA AUERHAMMER for the Flathead Beacon

I always have a hard time finding desserts that fit with Asian menus.

Traditional Asian desserts, like sweet rice puddings and fruit jellies, rarely translate to the American palate and spark little desire when it comes to making them for the restaurant.

But for last week’s Chinese menu I made this amazing cake for the first time and it was a real hit.



Pineapple Coconut Cake | Courtesy photo

For the cake

  • 2 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 20-ounce can crushed pineapple

For the frosting

  • 1 8-ounce package cream cheese, softened
  • 1/2 cup salt-free butter, softened
  • 2 cups powdered sugar
  • 1 cup shredded coconut, toasted

First whisk the eggs, sugar and vanilla in a large bowl or a stand mixer until fluffy.

In a separate bowl combine the flour, baking soda, baking powder and salt then add it to the egg mixture and whisk to combine.

Add the pineapple and stir.

Pour the batter into a greased 13-by-9-inch baking pan that has been lined with parchment paper.

Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.

Remove from the oven and cool on a wire rack.

Make the frosting by beating the cream cheese, butter and powdered sugar in a small bowl until smooth.

Frost the cake and sprinkle with the toasted coconut.