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Coonhunter Cake

Coonhunter Cake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
2 cups Hilltop Mills Self Rising Flour
2 cups always save granulated sugar
1/2 cup shaved coconut
1/2 tsp great value baking soda
1 large can crushed pineapple (undrained)
2 large eggs
1 cup chopped Planters Walnuts, divided
2 tsp vanilla extract, divided
1 stick Blue Bonnet Butter (margarine), melted
1 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 1/2 cups powdered sugar
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Let's Make It
1
Mix: flour, granulated sugar, coconut, and baking soda together; stir well. Then add: crushed pineapple (undrained), eggs, 1/2 cup walnuts, and 1 tsp. vanilla; mix well.
2
Pour into an 11x13-inch cake pan.
3
Bake at 350°F for 35-45 minutes or until a toothpick stuck in the middle comes out clean. Remove from oven and let cool. Pour icing over cake when cake is lukewarm still.
4
Icing:
5
Mix together: 1 stick melted butter, 1/2 cup nuts, cream cheese, powdered sugar, and 1 tsp. vanilla. Pour over warm cake....ENJOY
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