Perfect Chop Suey Cake

My grandmother, bless her heart, was a queen of potlucks. She could whip up a dish that was guaranteed to be devoured, no matter how many other desserts were on the table. This cake, dubbed “Chop Suey Cake” for reasons that remain delightfully obscure, was one of her signatures. I can still picture her, flour dusting her apron, humming a tune as she stirred together the batter. The aroma of baking pineapple and coconut filled her kitchen, a scent that instantly transported you to a place of warmth and comfort. To this day, a slice of this cake feels like a warm hug from Grandma.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 20
• Yield: 1 large cake
• Dietary Type: Not specified (contains gluten, dairy, eggs)

Ingredients

For the Cake:

• 2 cups plain flour
• 1 cup sugar
• 2 teaspoons bicarbonate of soda
• 2 eggs
• 567g (approx. 20 ounces) crushed pineapple, including juice
• 1 cup walnuts, chopped
• ½ cup coconut flakes

For the Icing:

• 250g (approx. 8.8 ounces) cream cheese, softened
• 113g (approx. ½ cup or 1 stick) butter, softened
• 2 cups icing sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Equipment Needed

• 9 x 13 inch baking dish
• Baking paper/parchment paper
• Large mixing bowl
• Spoon
• Electric mixer

Instructions

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare your 9 x 13 inch baking dish by lining it with baking paper. This will make removing the cake after baking much easier.
2. In a large mixing bowl, combine all the cake ingredients. This includes the flour, sugar, bicarbonate of soda, eggs, crushed pineapple (with its juice), chopped walnuts, and coconut flakes.
3. Using a spoon, mix the ingredients until just well combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough cake.
4. Pour the batter into the prepared baking dish, spreading it evenly.
5. Bake for 30-35 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. Start checking for doneness around the 30-minute mark, as oven temperatures can vary.
6. Once baked, remove the cake from the oven and let it cool in the dish.
7. While the cake is still slightly warm, prepare the icing. In a separate bowl, using an electric mixer, beat together the softened cream cheese and softened butter until the mixture is smooth and creamy. Ensure both the cream cheese and butter are adequately softened to prevent lumps in the icing.
8. Gradually add the icing sugar, milk, and vanilla extract to the cream cheese and butter mixture. Continue beating until the icing is well combined and smooth.
9. Spread the icing evenly over the warm cake.
10. Once iced, cool the cake completely.
11. Keep the cake refrigerated until serving.

Expert Tips & Tricks

• Room Temperature Ingredients: Using room temperature eggs will allow them to incorporate more easily into the batter, creating a smoother and more even texture in your cake.
• Doneness Test: A toothpick inserted into the center should come out with just a few moist crumbs attached, not completely clean, to prevent overbaking.
• Walnut Toasting: Toasting the walnuts before adding them to the batter enhances their flavor and adds a subtle crunch. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant. Let them cool completely before chopping and adding them to the cake.
• Icing Consistency: If the icing is too thick, add a tiny bit more milk, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a tablespoon or two of icing sugar.
• Preventing a Soggy Cake: Make sure the cake has cooled slightly before icing. Icing a too-hot cake can cause the icing to melt and become too runny.

Serving & Storage Suggestions

Serve the Chop Suey Cake chilled, straight from the refrigerator. For an extra touch, sprinkle extra coconut flakes and chopped walnuts on top of the icing before it sets completely.

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze slices of the cake for longer storage; wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen cake will last for up to 2-3 months. Thaw in the refrigerator before serving. While you can leave the cake at room temperature, the cream cheese icing makes refrigeration necessary for food safety.

Nutritional Information

Here’s an estimated nutritional breakdown per serving. Please note that these are estimates and can vary based on specific ingredient brands and portion sizes:

Nutrient	Amount per Serving	% Daily Value
Calories	287 kcal	–
Calories from Fat	–	44%
Total Fat	13.9 g	21%
Saturated Fat	6.4 g	32%
Cholesterol	44.6 mg	14%
Sodium	220.7 mg	9%
Total Carbohydrate	38.5 g	12%
Dietary Fiber	1.2 g	4%
Sugars	27.2 g	–
Protein	3.8 g	7%

Please note: % Daily Value is not available for all nutrients in the original source data.

Variations & Substitutions

• Gluten-Free Version: Substitute the plain flour with a gluten-free all-purpose flour blend. Be sure to check the ingredients of the blend to ensure it includes xanthan gum or another binding agent.
• Dairy-Free Icing: Replace the cream cheese with a dairy-free cream cheese alternative and the butter with a dairy-free butter substitute.
• Nut-Free Version: Omit the walnuts or substitute them with sunflower seeds or pepitas for a nut-free option.
• Spice It Up: Add a teaspoon of ground cinnamon or nutmeg to the cake batter for a warmer, more festive flavor.
• Tropical Twist: Add 1/2 cup of macadamia nuts along with the walnuts for an even more tropical flavor.

FAQs (Frequently Asked Questions)

Q: Why is it called Chop Suey Cake?
A: The name is a bit of a mystery! It likely refers to the “chop suey” style of mixing lots of different ingredients together, like the pineapple, coconut, and walnuts in this cake.

Q: Can I use fresh pineapple instead of crushed pineapple?
A: Yes, you can! Just make sure to chop the fresh pineapple into small pieces and drain any excess juice before adding it to the batter.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake actually tastes better after a day or two, as the flavors have time to meld. Bake it a day in advance and store it in the refrigerator.

Q: Can I freeze this cake?
A: Yes, you can freeze the baked and iced cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2-3 months.

Q: My cake is dry. What did I do wrong?
A: Overbaking is the most common cause of dry cake. Be sure to check for doneness around the 30-minute mark and don’t overmix the batter.

Final Thoughts

This Chop Suey Cake is more than just a recipe; it’s a piece of my family history. I encourage you to try it and experience the unique flavors and comforting texture for yourself. Don’t be afraid to play around with the variations and make it your own. And if you do, please share your creations and feedback – I’d love to hear about your baking adventures! Perhaps serve it with a scoop of vanilla ice cream or alongside a cup of hot coffee for the perfect treat. Happy baking!