Pineapple Paradise Cake (The Great American Bake Sale)

     This is one of those wonderful large sheet cakes to sell by the slice or bring to a barbecue. Frosting lovers will delight in the thick, rich layer of coconut cream on top.

Makes one 10x15-inch sheet cake

• 20-ounce can (2½ cups) crushed pineapple with juice
• 2 cups all purpose flour
• 2 cups sugar
• 2 eggs
• 1 teaspoon baking soda
• ½ cup vegetable oïl
• ½ teaspoon coconut flavoring

1. Using a fork or slotted spoon, set aside ¼ cup pineapple for frosting.
2. Preheat oven to 350F (175C).
3. Combine remaining pineapple with all ingrédients in mixing bowl ; beat at medium speed 2 minutes.
4. Pour into greased and floured 10x15-inch pan ; bake 20 to 25 minutes, until toothpick inserted in the center comes out clean.
5. Let cool completely, then frost.

Coconut cream frosting

• 8-ounce package cream cheese, softened
• ¼ cup butter or margarine, softened
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• ¼ teaspoon coconut flavoring
• 4 cups powdered sugar
• ½ cup shredded coconut
• ¼ cup reserved pineapple

1. Beat cream cheese, butter, sour cream and flavorings until smooth and creamy.
2. Add powdered sugar and beat until frosting is spreadable consistency.
3. Stir in coconut and pineapple.

Decoration idea
     Score through frosting to mark 24 servings. Cut a fresh (unpeeled) pineapple into bite-size wedges (1 inch wide, ½ inch thick). Dip one side of each pineapple piece into a little melted chocolate. Arrange in rows, in the center of each cake serving.

BON APPETIT