Coconut graham cracker cake with pineapple frosting recipe

When you need a fancy dessert and there are no restraints upon its richness or sweetness, turn to this indulgent coconut graham cracker cake with pineapple frosting recipe that will delight with tropical flavor and unique flair.

The combination of coconut and pecans within the cake will be reminiscent of the frosting on German chocolate cakes, which is really good stuff.

Recipe ingredients:

Cake

1 cup butter, softened

2 cups sugar

5 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda

1 cup milk

3/4 cup flaked coconut

1 cup pecans, chopped

1 13-1/2 ounce package graham cracker crumbs (about 3 cups)

Pineapple frosting

1 20-ounce can crushed pineapple, drained

3/4 cup butter, melted

1 16-ounce box powdered sugar, sifted

This cake is a triple layer cake, so you will need to grease three 9-inch cake rounds and line them with wax paper. Then grease and flour the wax paper liner. This cake is not going to stick!

To prepare the cake batter, beat the soft butter with an electric mixer and gradually add the sugar. Beat the eggs in, one at a time. Then add the baking powder and baking soda and beat well. Still using the mixer, slowly add the milk. Now stir in the chopped pecans, flaked coconut, and graham cracker crumbs. Go slowly and make sure all ingredients are well blended.

Pour the cake batter in equal portions into the lined cake pans. Bake at 350 degrees F for about 25 to 30 minutes. Test for doneness with a toothpick. If it comes out clean from the center of the cakes, baking is complete. Remove the cakes from the oven and let them stand in pans for 5 minutes. Then you can take the cakes out of the pans allow to cool completely on racks.

When cakes are completely cool, you can proceed with the frosting. You really want to make sure you get as much moisture out of the crushed pineapple as possible. Press the pineapple between sheets of paper towel to soak up extra juice. In a large bowl, beat the melted butter and powdered sugar until well blended. Then beat in the crushed pineapple. Frost and assemble the cake for a wonderful dessert. Because of the fruit in the frosting, you should refrigerate any leftovers.

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