Pineapple Sheet Cake

By MJH

Ingredients

• Icing:
• 2 large eggs
• 1-20 oz. can crushed pineapple in its natural juice, undrained
• 2 c. flour
• 2 c. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 c. butter
• 1 1/2 c. sugar
• 2/3 c. coconut milk or evaporated milk
• 1/2 tsp. vanilla

Preparation

Step 1

Preheat oven to 350 degrees F.
In a large bowl, beat together eggs, pineapple and vanilla.
Mix dry ingredients together in a separate bowl.
Add dry ingredients to pineapple mixture slowly.
Stir well.
Bake in a 13 X 18 X 1 (or 13 X 9 X 2) greased and floured pan for 25 to 30 minutes or until done.


For Icing:
Combine butter, sugar, and coconut milk together in a saucepan.
Bring to a boil for 2 minutes, stirring constantly.
Remove from heat and add vanilla.
Pour icing over hot cake. (If using, a 13 X 9 pan…poke some 1/4″ deep hole in cake before topping with icing).