A delightful dessert that perfectly captures the essence of Southern gatherings, featuring a moist cake with pineapple and mandarin oranges, layered with cream cheese frosting.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened shredded coconut (optional)
1/2 cup vegetable oil
1 cup crushed pineapple, drained
1 cup mandarin oranges, drained and chopped
4 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract for frosting
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
Create a well in the center of the dry ingredients and add the oil, crushed pineapple, mandarin oranges, eggs, and vanilla extract. Mix until just combined.
If using, gently fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting by beating together the softened cream cheese and butter until fluffy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
Once the cakes are cooled, place one layer on a serving plate. Spread cream cheese frosting on top, then place the second layer on top and frost the entire cake.
For a firmer frosting, chill the cake in the refrigerator for about 30 minutes before serving.
