INGREDIENTS
For the cake:
2 cups flour
2 cups sugar
2 eggs room temperature
1 can crushed pineapple, undrained 20 ounces
1 teaspoon baking soda
1 teaspoon vanilla
For the topping:
1 cup sugar
2/3 cup evaporated milk
1/2 cup butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sweetened flake coconut
1 cup chopped pecans
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INSTRUCTIONS
Make the cake:
Preheat oven to 350°. Coat a 9″ X 13″ baking pan with cooking spray.
Mix flour, sugar, eggs, pineapple, baking soda and vanilla in a large mixing bowl until combined.
Pour batter into prepared pan; bake 28 – 36 minutes or until golden brown and a toothpick inserted into the center comes out clean. When the cake comes out of the oven poke holes in the top with the handle of a wooden spoon.
Make the topping:
Combine butter, evaporated milk, white sugar, vanilla extract, and salt in a medium saucepan and cook over medium-high heat stirring often until thickened, about 3 – 5 minutes. Remove from heat and add coconut and nuts. Pour hot mixture over cake. Let cake sit about 5 minutes before serving.