Hooray for Sweet Treat Tuesday! 
Nothing brings a little sweetness to the beginning of the week quite like a good dessert. And good doesn’t begin to describe the Pineapple Breeze Cake. I love to serve this cake cold…it makes such a good dessert on a hot day. Yellow cake with pineapple filling is topped with toasted coconut pecan cream cheese icing. Can you get any more goodness into one cake?? And it is a breeze to make!
Lets get started!
Make Icing:
1 8 ounce package of cream cheese, softened
1 stick of butter, softened
1 16 oz box of powdered sugar
1 cup of coconut flakes
Blend well with mixer.
When cakes have cooled completely, spread a can of drained crush pineapple as filling. (You can also add cool whip to the center if you desire. It is completely optional.)
Toast coconut and pecan topping:
In a skillet, add 1 Tbsp of butter or margarine and melt. Add 1/2 cup of coconut flakes and 1/2 cup of chopped pecans. Saute until coconut has browned. Remove from heat and cool. Once cool, sprinkle on top of icing. Chill for 2 hours prior to serving.
Enjoy your Pineapple Breeze Cake with Toasted Coconut Pecan Cream Cheese Icing! YUM!
