Pineapple Sheet Cake

Easter has come and gone and what a glorious day it was!  The day started with church and breakfast at our favorite local place... The Brick.  Then onward home to prepare some dishes for our family gathering at the farm lake for some fun, fellowship, great food by lots of good cooks and fishing.  I must not forget to mention the biggest event - The Annual Easter Egg Hunt.  One of the dishes I prepared to share was dessert.  My grandmother made this cake almost every Easter.  I will always remember the jelly beans on the top of her cake, so those were not left off of mine!  My daughter and I also made some sugar cookies to take for the kids.  They were not very pretty (see pictures at the end of this post.) ...we just were not into decorating on this particular day.  That was okay, though, because once I placed the container of cookies on the picnic table...they quickly disappeared.

Pineapple Sheet Cake
(Printable Copy)
INGREDIENTS
2 cups sugar
1 teaspoon baking soda
2 cups flour, sifted 3 times
2 eggs
pinch salt
1/2 cup oil
1 large can crushed pineapple, drained
DIRECTIONS
Spray a large cookie sheet (w/sides) generously with cooking spray.  Mix dry ingredients.  Add remaining ingredients and mix well.  Pour into prepared cookie sheet.  Bake at 350 degrees for 25 minutes. Begin preparing icing. Pour icing over hot cake when it comes out of oven.
Coconut Frosting
INGREDIENTS
2/3 cup evaporated milk
1 stick margarine
1 cup sugar
1 cup pecans, chopped
2 cups coconut
jelly beans, optional
DIRECTIONS
Mix evaporated milk, margarine and sugar in medium saucepan.  Heat, on low heat, to boiling.  Continue to boil, stirring constantly, for 8 minutes.  Beat, with an electric mixer, until thickened.  Add chopped nuts and 1 cup coconut.  Spread onto hot cake.  Let cool.  Sprinkle remaining 1 cup coconut on top.  Optional:  add jelly beans to top of cake.
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coconut macaroons

I'm happy to report that I'm experiencing success in my journey of eating lighter and healthier.  Having something chocolate, preferably with coconut is a desire I must fulfill in order to keep my momentum going. Really, the need for something sweet, in moderation, is a fix I must prepare for.  Over the years, I have collected many recipes for lower calorie and healthier desserts.  So, I dusted off my collection and started preparing for my mission of eating lighter and healthier.  This is an easy, and I mean EASY, recipe for Coconut Macaroons.  You could actually call these cookies a three-ingredient recipe, because besides water...all you need is an Angel Food cake mix, small bag of coconut and vanilla or almond extract.  I prefer almond extract, but it's your choice.

Coconut Macaroons
(Printable Copy)

1 box Angel Food cake mix

1 small bag coconut

1/2 cup water

1 teaspoon vanilla or almond extract.

DIRECTIONS

Mix well and drop by rounded teaspoons onto baking pan, lined with parchment paper.  Bake for 8 minutes at 350 degrees.  Optional...drizzle with melted, semi-sweet chocolate.