- CAKE:
- 3 cups all-purpose flour
- 1-½ cups white sugar
- 2 tsps baking soda
- ¼ tsp salt
- 2 eggs
- 1 20 oz can crushed pineapple with juice
- TOPPING:
- ¾ cup brown sugar
- ¾ cup evaporated milk
- 1 cup butter
- 1 cup chopped pecans
- 1-½ cups flaked coconut
ingredients
directions
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. |
2. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended. |
3. Pour batter into prepared 9x13 inch pan and bake at 350 degrees F. for 30 to 35 minutes or until done. Have topping ready when cake is done. |
4. To Make Topping: In a saucepan, combine milk, 3/4 cup brown sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Pulse pecans and coconut in a food processor until the consistency of coarse crumbs. Add pecans and coconut to butter mixture. Remove from heat. |
5. When cake comes out of the oven, poke holes in the top of the cake while still hot. Immediately pour the topping and carefully spread on cake allowing it to soak into cake. |
Categories
Cakes
