Coconut Pineapple Cake
I was flipping through my Mom’s Taste of Home magazine and saw a picture of a coconut pineapple cake. It looked so good and my whole family loves coconut (and dessert in general) so I thought it would be a good cake to try out. It’s a unique recipe that uses a can of pineapple with the juice to replace the other liquids and butter a cake would usually call for, which I guess makes it a healthier cake too.
In a large bowl, I creamed eggs, sugar and vanilla extract for a couple minutes until it was light in color and fluffy. In 
another bowl, I combined flour, baking powder, baking soda, and salt. I tried to at least, but I found out that I was out of baking powder. I don’t know how that happened, but it did. After a quick Internet search, I found out that I could make homemade baking powder by combining cream of tarter, baking soda, and corn starch. I added my baking powder substitute to the flour mixture and then added it to the egg mixture along with the pineapple and juice. After everything was combined, I stirred in some walnut halves, poured the batter into a 13×9 greased cake pan, and baked it for close to 45 minutes.
While the cake cooled, I made the frosting by beating softened cream cheese, butter, and powdered sugar for a few minutes until it was silky smooth. I smoothed the frosting over the cake and then topped the frosting with coconut.
The cake looked perfect. It’s a very moist and dense cake that has a wonderful sweet flavor. The cake alone would have been great, but the cream cheese icing added a creamy topping that paired well with the sweet cake. My family loved it and my mom said it reminded her of a Hawaiian cake. I guess my homemade baking powder did the trick.