Description
A delightful cake that combines crushed pineapple and shredded coconut, creating vibrant tropical flavors perfect for any gathering.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- 1 stick unsalted butter
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix the flour, sugar, eggs, baking soda, vanilla extract, and crushed pineapple in a large mixing bowl.
- Fold in the chopped pecans, then pour the batter into the prepared baking pan.
- Bake for 35-40 minutes, checking for doneness with a toothpick.
- Cool the cake slightly while preparing the topping.
- Combine the shredded coconut, sugar, butter, evaporated milk, and more vanilla extract in a saucepan.
- Bring to a boil, then reduce to a simmer for 5 minutes while stirring continuously.
- Pour the warm topping over the hot cake and allow it to seep in.
- Let the cake cool completely before serving.
Notes
For a richer texture, try using sweetened coconut or adjusting the baking time. Store leftovers in an airtight container in the refrigerator.