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Add a photoServings: 12
Ingredients
- 1Â 3/4 c. Sugar
- 2 c. Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 c. Vegetable Oil
- 2 x Large eggs, Beaten
- 2 x 8 ounce Cans Crushed Pineapple including juice (divide
- 2 tsp Vanilla
- 1 tsp Lemon Extract
Directions
- Preheat oven 350. Measure 2 Tbsp. crushed pineapple for frosting and set aside. Combine sugar, flour, soda, and salt in a mixing bowl. Add in oil, Large eggs, pineapple, vanilla and lemon extract. Mix thoroughly. Pour batter into a well greased and floured 17x11 jelly roll pan. Bake 25-30 minutes or possibly till pick comes out clean. Remove from oven and immediately frost with Coconutty Cream Cheese Frosting. Cold completely.
- Coconutty Cream Cheese Frosting 1/4 c. margarine, 1- 3 ounce pkg cream cheese softened, 3 c. sifted powdered sugar, 1 tsp vanilla, 2 Tbls crushed pineapple (reserved from cake) 1 c. flaked coconut, 1/2 c. minced nuts.
- Beat margarine and cream cheese together. Add in powered sugar, vanilla and pineapple. Beat till well blended and smooth. Stir in coconut and nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 89 | 31% |
| Total Fat 10.1g | 13% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 35mg | 12% |
| Sodium 161mg | 7% |
| Potassium 35mg | 1% |
| Total Carbs 45.25g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 29.39g | 20% |
| Protein 3.19g | 5% |
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