Chop Suey Cake

• Produce

  • 1 20-ounce can Pineapple in, juice natural

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 2 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 1 Shortening
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Coconut, flaked sweetened
  • 1 1/3 cup Walnut

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 8-ounce package Cream cheese
  • 2 tbsp Milk

Found on afamilyfeast.com

Ingredients

• Shortening, for greasing the pan
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons baking soda
• 1 20-ounce can crushed pineapple in natural juice, undrained
• 1 cup walnuts, coarsely chopped
• ½ cup flaked coconut (sweetened)
• 1 8-ounce package cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups confectioner’s sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ⅓ cup chopped walnuts, for garnish

Directions

• Preheat oven to 350 degrees F.
• Grease a 9x13-inch baking pan with the shortening. Set aside.
• In a very large mixing bowl, with a wooden spoon, stir together flour, sugar, eggs, baking soda, pineapple and juices, walnuts and coconut. (Do not use an electric mixer.) Stir until completely combined.
• Pour batter into the prepared baking pan, then bake for 30-35 minutes until golden brown on top.
• Remove baking pan from the oven and place on a wire rack to cool.
• While the cake is cooling, mix softened cream cheese and butter together with a mixer until well blended.
• Gradually add confectioner’s sugar, milk and vanilla mixing until well blended.
• Using an offset spatula, spread the icing on the cake while it is still warm. Sprinkle the chopped nuts over the top of the icing.
• Cool cake completely, then refrigerate until you are ready to serve. Store any leftovers in the refrigerator.