Pineapple Cake with Coconut Pecan Icing

Photo by Susan M.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

10

Servngs

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Cake Ingredients:

  • 1 1/2

    Cups sugar

  • 2

    tsp. baking soda

  • 2

    Cups sifted flour

  • 1/2

    tsp. salt

  • 1

    (15 1/2 oz.) can crushed pineapple, undrained–some people say they

  • only have 20 oz cans. You can use that!

  • 2

    eggs

  • 1

    tsp. vanilla

  • Icing Ingredients:

  • 1 1/2

    Cups sugar

  • 1/2

    Cup (1 stick) butter

  • 1

    small can evaporated milk (5 oz.)

  • 1

    Cup pecans, chopped

  • Pinch of salt

  • 1 1/2

    Cups coconut

  • 1

    tsp. vanilla

Directions

Cake Directions: Mix dry ingredients in large bowl. Add beaten eggs, pineapple, and vanilla. Mix well and pour into 9″x13″ pan. Bake at 350 degrees for 25-40 minutes. Begin checking at 25 for center of cake to spring back. Icing Directions: Prick the cake with a toothpick like this: Put all ingredients into large pan and bring to a boil. Boil for 6 minutes while stirring. Pour over the cake while cake is still warm

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