Pineapple Cake with Coconut Pecan Icing
By Susan52
Rate this recipe
4.1/5
(81 Votes)
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
Details
Servings 10
Preparation time 20mins
Adapted from favesouthernrecipes.com
Preparation
Step 1
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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