This tender and moist Tropical Cake gets a tropical flair with the additions of pineapple and coconut.
1-1/2 cup white sugar
1 teaspoon baking soda
2 cups plus 2 tablespoons cake flour
2 large eggs, slightly beaten
1/2 teaspoon vanilla
1 20-ounce can crushed pineapple, not drained
1 cup chopped cashews
3/4 cup sweetened flaked coconut
One 3.4-ounce package instant vanilla pudding mix
One 8-ounce package cream cheese (1/3 less fat)
One 8-ounce container frozen whipped topping, thawed
Sweetened flaked coconut & chopped cashews
Preheat oven to 350 degrees.
In a large bowl, mix sugar, soda and flour by hand. Stir in eggs, vanilla and pineapple with juice. Add cashews and coconut. Pour into 9-inch by 13-inch pan coated with non-stick spray. Bake for 35 to 40 minutes. Cool.
For topping, prepare pudding as instructed on package and set aside.
In a medium bowl, beat cream cheese until smooth and mix in prepared pudding. Fold in the whipped topping and spread over cooled cake.
Sprinkle top with coconut and chopped cashews; refrigerate.
Source: Wheat Foods Council
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 420; Total Fat: 13g; Saturated Fat: 7g; Cholesterol: 44mg; Sodium: 404mg; Carbohydrates: 69g; Fiber: 1g; Protein: 8g
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