Hawaiian Sponge Cake


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Coconut and pineapple make this a yummy cake with an island flair.

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  • 2 C. flour
  • 1 1/2 C. sugar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 20 oz. can crushed pineapple
  • 2 eggs, lightly beaten
  • Frosting:
  • 3/4 C. sugar
  • 3/4 C. evaporated milk
  • 1/2 C. butter
  • 1 tsp. vanilla
  • 1/2 C. chopped nuts
  • 1/2 C. flaked coconut

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In large bowl, combine flour, sugar, soda and salt. Add undrained pineapple and eggs. Stir until combined. Pour batter into a greased 13x9 pan. Bake at 350 degrees for 30 minutes, or until done. Cool in pan for 10 minutes. Spread cream frosting over hot cake in pan.

To make frosting, combine sugar, milk, butter and vanilla in a saucepan. Bring to a boil. Boil about 7 minutes, stirring until mixture is thickened. Stir in nuts and coconut.

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