Amish Cherry Pineapple Coconut Cake

Ingredients

• Cake:
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup crushed pineapple, drained
  • 1 cup cherry pie filling
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
• Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Add the vegetable oil, eggs, and vanilla extract to the dry ingredients, mixing until well combined.
4. Fold in the crushed pineapple, cherry pie filling, and shredded coconut until evenly distributed.
5. Pour the batter into a greased 9×13 inch baking pan.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the frosting by beating the softened butter until creamy, then gradually add powdered sugar and vanilla, mixing until smooth. Add milk as needed to reach desired consistency.
8. Once the cake is cool, spread the frosting evenly over the top and garnish with additional shredded coconut if desired.

Notes

• This cake can be made a day in advance; store it in an airtight container in the refrigerator.
• Leftover cake can be stored in the fridge for up to 5 days.
• For a lighter version, substitute Greek yogurt for half of the butter in the frosting.

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