Description
This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups white sugar
- 2 eggs
- 1 (20 ounce) can crushed pineapple with juice
- 1 cup white sugar
- ½ cup butter
- 1 cup evaporated milk
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan. Combine the flour
- baking soda
- salt and 2 cups sugar; set aside.
- Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes
- or until a toothpick inserted into cake comes out clean.
- To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar
- butter
- and evaporated milk. Boil for 2 minutes
- watching carefully to be sure it doesn’t burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla
- coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.
Servings: 24