Categories: Cakes
Ingredients
- CAKE:
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 2 eggs slightly beaten (I just put my eggs directly into the batter.)
- 1 teaspoon vanilla
- 2 cups (20 oz. can) crushed pineapple in heavy syrup, undrained (I use just regular pineapple in its own juice.)
- -
- FROSTING:
- 1/2 cup butter or margarine
- 1 (5 oz.) can evaporated milk
- 1 cup sugar
- 1 cup chopped pecans
- 1 cup coconut
- 1 teaspoon vanilla
Directions
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CAKE: Preheat oven to 300 degrees.
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Sift together flour, soda and salt. Add sugar and stir. (Tip: I did not sift and didn’t even measure with a lot of accuracy, just dumped it all in the bowl and mixed.)
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Add eggs and pineapple and its juice; beat well. (I also added vanilla at this point.)
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Pour into greased 9×13×2 inch pan.
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Bake 35-40 minutes or until done. (I baked at 300 for 40 minutes, it still was a long way from being done so I raised the temp to 325 and baked for another 15 minutes; it was perfect then…depends upon your oven I guess.)
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Spread frosting on warm cake.
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FROSTING: In small saucepan, combine butter, milk and sugar.
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Bring to a boil, lower heat and boil gently for six minutes, stirring occasionally. Remove from heat. (frosting will be thin)
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Add pecans, coconut and vanilla; stir.
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Spread over cake in pan.
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Refrigerate any leftovers.