INGREDIENTS
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
1 20-ounce can crushed pineapple, with juice
1 cup sugar
1/2 cup brown sugar
Icing
1 12-ounce can evaporated milk
1 cup (2 sticks) butter
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups sweetened, flaked coconut*
1 1/4 cups chopped pecans
Make the cake
Spray a 3-qt 13x9 baking pan with cooking spray; set aside. Mix together flour, baking soda and
salt; set aside.
Cream together eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar. Mix in
flour mixture until all ingredients are well combined. Pour batter into baking pan and bake at 350
degrees for 25-30 minutes or until golden brown and toothpick inserted in middle comes out clean.
While cake is baking, prepare the icing.
Prepare the icing
Heat evaporated milk, butter, sugar and salt in a medium-size saucepan over medium-high heat
until boiling; stirring frequently.
Reduce heat to medium and boil mixture for 10-15 minutes or until a caramel colored and
thickened; stirring occasionally. Remove from heat and stir in vanilla, coconut and pecans. Let icing
cool 5 minutes then spread over warm cake. Rest cake, uncovered, 2 hours before serving.
To store, cover and set at room temperature – cake does not need to be refrigerated.
*I used a 7-ounce bag of coconut which physically measured 2 cups for me though the
manufacturer states on the package the bag contains 2 2/3 cups
Spray a 3-qt 13x9 baking pan with cooking spray; set aside. Mix together flour, baking soda and
salt; set aside.
Cream together eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar. Mix in
flour mixture until all ingredients are well combined. Pour batter into baking pan and bake at 350
degrees for 25-30 minutes or until golden brown and toothpick inserted in middle comes out clean.
While cake is baking, prepare the icing.
Prepare the icing
Heat evaporated milk, butter, sugar and salt in a medium-size saucepan over medium-high heat
until boiling; stirring frequently.
Reduce heat to medium and boil mixture for 10-15 minutes or until a caramel colored and
thickened; stirring occasionally. Remove from heat and stir in vanilla, coconut and pecans. Let icing
cool 5 minutes then spread over warm cake. Rest cake, uncovered, 2 hours before serving.
To store, cover and set at room temperature – cake does not need to be refrigerated.
*I used a 7-ounce bag of coconut which physically measured 2 cups for me though the
manufacturer states on the package the bag contains 2 2/3 cups
