Ingredients:

  • {'value': 2, 'unitCode': 'cup', 'unitText': 'cups'} All-purpose flour
  • {'value': 0.75, 'unitCode': 'cup', 'unitText': 'cup'} Granulated cane sugar
  • {'value': 2, 'unitCode': 'tsp', 'unitText': 'tsp'} Baking soda
  • {'value': 0.5, 'unitCode': 'tsp', 'unitText': 'tsp'} Sea salt
  • {'value': 1, 'unitCode': 'can', 'unitText': 'can'} Crushed pineapple in 100% juice
  • {'value': 2} Large eggs, lightly beaten
  • {'value': 1, 'unitCode': 'tsp', 'unitText': 'tsp'} Pure vanilla extract
  • {'value': 4, 'unitCode': 'oz', 'unitText': 'oz'} Low-fat cream cheese, softened
  • {'value': 0.25, 'unitCode': 'cup', 'unitText': 'cup'} Plain Greek yogurt
  • {'value': 1, 'unitCode': 'cup', 'unitText': 'cup'} Powdered sugar, sifted
  • {'value': 0.25, 'unitCode': 'cup', 'unitText': 'cup'} Toasted coconut flakes

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and sea salt.
  2. Pour the entire can of crushed pineapple (including the juice) into the dry ingredients. Add the lightly beaten eggs and vanilla extract. Stir by hand with a stiff whisk or spatula until flour streaks disappear and the batter looks bubbly.
  3. Pour the batter into a lightly greased 9x13-inch baking pan. Bake for 30–35 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.
  4. Transfer the pan to a wire rack and allow the cake to cool completely.
  5. In a medium bowl, whip the low-fat cream cheese, Greek yogurt, and powdered sugar until velvety. Spread in an even layer over the cooled cake and sprinkle with toasted coconut flakes.