Often, when my husband and I attend church, there will be a snack table in the back where attendees can grab cookies, pastries, and other treats on their way home. I like to contribute a cake such as this one, since it has enough flavorful elements to be interesting without requiring as much finesse as a layer cake. Baking it in a casserole dish also makes it super-portable.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 12 - 16 1x
- Category: Bakery
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable or canola oil
- 2 teaspoons rum extract
- 1 (20-ounce) can crushed pineapple with juice
- 1 1/2 cups finely chopped walnuts
- 1 cup sweetened shredded coconut
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 cups confectioners’ sugar
- Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish.
- For the cake: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, eggs, oil, and rum extract on medium speed until fluffy. On low speed, gradually add the flour mixture and beat until combined. Add the pineapple, 1 cup of the chopped walnuts, and the coconut. Beat just until combined.
- Pour the cake batter into the baking dish and bake for 40 to 50 minutes until the cake is golden and a toothpick inserted in the center comes out clean. Let cool in the pan.
- For the frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla until light and fluffy. Gradually beat in the confectioners’ sugar until smooth and spreadable. Frost the top of the cake and sprinkle the remaining 1/2 cup walnuts over the frosting. Slice and serve.
Keywords: church cake