Ingredients
Units
Scale
Cake
- 2 cups all-purpose flour
- 1.5 cup sugar
- 2 teaspoons baking soda
- 1-15 ounces can of crushed pineapple, with juice
- 2 eggs
Icing
- .5 cup salted butter
- 1 12-ounce can of evaporated milk
- .75 cup sugar
- 1 cup coconut, unsweetened and flaked
- 1 cup pecans, chopped
Instructions
Cake
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish with spray oil.
- Mix together flour, sugar, and baking soda in a mixing bowl.
- Stir in pineapple and eggs until all ingredients are mixed; the batter will be slightly lumpy.
- Pour batter into the prepared baking dish and bake for 30 minutes.
Icing
- Melt butter in a medium-sized saucepan over medium heat on the stovetop while baking the cake.
- Stir in milk and sugar and bring to a boil.
- Lower the heat, add coconut, and cook for 10 minutes, stirring often.
- Turn off the heat.
- Stir in the pecans.
- Pour and spread the icing over the cake as soon as it comes out of the oven.
- Serve warm or at room temperature.
Notes
- Do not overcook the icing.
- If the icing is overcooked and too thick, thin it out by stirring in a small amount of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sweets
- Method: Baking
