Categories: Cakes - Frosting - Icing

Ingredients

• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 (13 1/2 oz.) can crushed pineapple, undrained
• 1/2 cup packed brown sugar
• 1/2 cup flake coconut
• 1/2 cup pecans
• Ambrosia Icing:
• 6 egg yolks, beaten
• 1 cup granulated sugar
• 1/4 cup butter
• 1 Tbsp. lemon juice
• 1/2 tsp. vanilla extract

Directions

1. Combine sugar, vanilla and eggs in a large mixing bowl. Beat 2 minutes at medium speed. At low speed, add the flour, baking soda, salt and pineapple. Beat 1 minute.

2. Pour into a greased 12 × 8 inch pan. Sprinkle with brown sugar, coconut and pecans.

3. Bake at 350 degrees for 45 to 50 minutes, or until pick inserted in the center comes out clean.

4. Just before cake is done, prepare the sauce or Ambrosia icing. Pour over warm cake. Cool before serving.

5. For the sauce: melt 1/2 cup butter and stir in 1/2 cup light cream, 1/2 cup sugar and vanilla to taste.

6. Ambrosia Icing:

7. Beat egg yolks and sugar until light and fluffy. Add butter, lemon juice and vanilla and beat until smooth.

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