Description
A delightful cake combining crushed pineapple, pecans, and coconut that brings warmth and nostalgia with every bite.
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
- Start by mixing the flour, sugar, eggs, baking soda, vanilla extract, and crushed pineapple in a large mixing bowl. Combine these ingredients until they form a smooth, consistent batter.
- Next, fold in the chopped pecans to add some crunch to each bite. Once mixed, pour the batter into your prepared baking pan.
- Place the pan in the preheated oven and bake the cake for 35-40 minutes. Check for doneness using a toothpick; it should come out clean from the center.
- After baking, let the cake cool slightly while you prepare the topping. In a saucepan, combine the shredded coconut, sugar, butter, evaporated milk, and a bit more vanilla extract.
- Bring this mixture to a boil, then reduce to a simmer for about five minutes. Stir continuously to create a creamy and indulgent topping.
- Pour the warm topping over the hot cake, allowing it to seep into every nook and cranny. Let the cake cool completely before serving.
Notes
For extra flavor, consider adding lemon zest to the batter or substituting half the flour with whole wheat flour.