Sunshine Coconut Pineapple Cake
Sunshine Coconut Pineapple Cake might be a good recipe to expand your dessert recipe box. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 399 calories, 5g of protein, and 21g of fat each. From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of vanillan extract, pecans, coconut, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
In a large bowl, combine the first seven ingredients.
Combine the oil, lemon juice and vanilla.
Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup.
Add oil mixture and pineapple juice mixture to dry ingredients; stir just until moistened. Fold in pineapple.
Place in a greased 13-in. x 9-in. baking dish.
Bake at 350° for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large , beat cream cheese and sugar until smooth. Fold in whipped topping.
Spread over cake; sprinkle with coconut if desired. Store in the refrigerator.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
![Taittinger Brut La Francaise]()
Taittinger Brut La Francaise
This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.