A moist and delicious pineapple, cashewand coconut cake topped with a luscious vanilla pudding and creamcheese frosting.
Recipe: Tropical Cake
Cake:1 1/2 cups granulated sugar
1 teaspoon baking soda
2 cups plus 2 tablespoons cake flour (or 2 cups all-purpose flour)
2 large eggs, slightly beaten
1/2 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple, not drained
1 cup chopped cashews
3/4 cup sweetened flaked coconut
1 (3.4-ounce) package instant vanilla pudding mix
1 (8-ounce) package cream cheese
1 (8-ounce) container frozen non-dairy whipped topping, thawedSweetened flaked coconut for garnishChopped cashews for garnish
Makes 12 servings.
Recipe and photograph provided courtesyof Wheat Foods Council.
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