A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead.
Original recipe makes 1 – 9×13 inch cake
Ingredients
2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup chopped pecans
1/2 cup butter
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
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PREP
20 mins
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COOK
35 mins
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READY IN
1 hr
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
- To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.
Nutrition
Calories: 247 kcal
Carbohydrates: 30.2 g
Cholesterol: 29 mg
Fat: 13.5 g
Fiber: 1.3 g
Protein: 2.6 g
Sodium: 144 mg