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* Ingredients :
° 2 cups flour
° 1¾ cup sugar
° 2 teaspoons of baking soda
° 2 eggs
° 1 x 20 oz / 570 g canned crushed pineapple in its own juice (do not drain the juice)
° 1 cup sweetened coconut flakes
° 1 cup chopped walnuts
1 x eight oz / 225 g soft cream cheese
° 1 stick / half of cup / 115 g soft unsalted butter
° ½ cup icing sugar (powdered)
° 2 teaspoons vanilla
° a pinch of salt
* instructions :
Preheat oven to 180°C/350°F/Gas four and grease a 9″ x 13″ (33cm x 23cm) baking tray.
Mix the flour, sugar, baking soda, eggs, crushed pineapple, juice, coconut flakes, and walnuts. In a big blending bowl with the aid of using hand till properly blended.
Pour the cake mixture right into a greased baking tray.
Bake for forty five mins till absolutely cooked. (Insert a cocktail stick withinside the middle of the cake, it need to pop out clean.)
Cool absolutely withinside the pan.
Beat cream cheese in a medium bowl with an electric mixer till creamy. Add the butter, icing sugar, vanilla extract and salt, then beat with an electric powered mixer till properly combined.
Spread the cream cheese frosting over the cake and sprinkle with finely chopped walnuts.
Cut it into 24 portions and serve immediately. Or cowl the cake (now no longer cut) and placed it withinside the refrigerator till serving.
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