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Pineapple Cream Cheesecake (with Coconut)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8

Ingredients

Cake

  • 2 Large Eggs
  • 2 cups Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 20 oz can Crushed Pineapple with juice

Cream Cheese Frosting

  • 8 oz Cream Cheese softened
  • 1/4 cup Unsalted Butter 1/2 stick softened
  • 1 tsp Vanilla Extract
  • 2 cups Powdered Sugar

Toasted Coconut Garnish

  • 3/4 cups Sweetened Shredded Coconut toasted

Instructions

  1. Prep the pans. Preheat oven to 350°F.Grease and flour two 8-inch or 9-inch round cake pans. Line bottoms with parchment paper if desired.

  2. Make the cake batter. In a large bowl, mix eggs, sugar, flour, baking soda, and crushed pineapple with juice until fully combined. Divide batter evenly between prepared pans.

  3. Bake. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

  4. Make the frosting. Beat cream cheese and butter together until smooth. Add vanilla extract and mix well. Gradually add powdered sugar, beating until smooth and spreadable.

  5. Toast the coconut. Spread shredded coconut evenly on a baking sheet. Bake at 350°F for 5–8 minutes, stirring once, until lightly golden.Watch closely to prevent burning. Let cool completely.