Pastel de Piña con Cobertura de Queso Crema

Ingredientes

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs beaten
• 1/2 cup vegetable oil
• 3 8-ounce cans crushed pineapple with juice (reserve 3 tablespoons juice)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup sweetened coconut flakes
• 1 8 ounce box cream cheese softened
• 1/2 cup unsalted butter softened
• 3 1/2-4 cups powdered sugar

Preparación

1. 1

   Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.

2. 2

   Whisk together the flour, sugar, baking soda, and salt. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans. Mix just until combined and pour into the prepared baking pan.

3. 3

   Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.

4. 4

   Preheat oven to 350 degrees. Spread sweetened coconut in a thin layer on a baking sheet. Bake for 8-10 minutes or until lightly browned; flipping halfway. Let the coconut cool.

5. 5

   Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1 cup at a time, scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining pecans.