Ingredients
Cake:
1 (20 oz.) can crushed pineapple, with juices
2 large eggs
1/4 c. vegetable oil
1 c. sugar
1/2 c. brown sugar
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
Icing:
1 (12 oz.) can evaporated milk
1 c. (2 sticks) unsalted butter
1 1/2 c. sugar
2 c. shredded coconut
1 c. pecans, roughly chopped, toasted
1 tsp. vanilla extract
1/4 tsp. salt
Instructions
Begin by preheating your oven to 350°F (175°C). Lightly greasing a baking dish measuring 9×13 inches, with butter or nonstick spray.
In a bowl whisk together two eggs, one cup of sugar, half a cup of brown sugar, a quarter cup of vegetable oil and a can of crushed pineapple (20 oz.) along with its juices.
Stir in two cups of all-purpose flour, two teaspoons of baking soda and half a teaspoon of salt until the batter is thoroughly mixed.
Transfer the cake batter into the baking dish. Place it in the oven. Bake for approximately 25 to 30 minutes. To check if it’s done insert a toothpick into the center; if it comes out clean the cake is ready.
Prepare the Icing: While the cake bakes, let’s make the icing. Take a saucepan. Combine one can (12 oz.) of milk, one cup of butter and one and a half cups of sugar, over high heat. Bring this mixture to a boil. Then reduce the heat to simmer for ten minutes.
Remove the saucepan from the heat. Stir in two cups of coconut, one cup of toasted pecans roughly chopped into pieces, one teaspoon of vanilla extract and a quarter teaspoon of salt.
Once the cake has finished baking evenly pour the icing, over the top. Allow it some time to set before slicing and serving.
Hope you enjoy your cake with a touch of patriotism. God Bless America!
Notes
To convert this recipe into a gluten-free version you have the choice to supersede the all-purpose flour, with gluten-free flour. It’s paramount to pick a brand of gluten-free flour blend as diverse blends may incorporate elements such as rice flour, tapioca starch and xanthan gum to replicate the consistency of traditional flour.
Nutrition Information:
Calories: 350 | Total Fat: 18 grams | Saturated Fat: 9 grams | Cholesterol: 45 milligrams | Sodium: 350 milligrams | Total Carbohydrates: 45 grams | Dietary Fiber: 2 grams | Sugars: 30 grams | Protein: 3 grams
Frequently Asked Questions:
Can I use fresh pineapple instead of canned pineapple?
While canned pineapple is used in the recipe, you can substitute fresh pineapple if you prefer.
Just make sure to cut the fresh pineapple into small pieces and adjust the quantity to match the 20 oz. of canned pineapple.
What’s the purpose of the brown sugar in the cake batter?
Brown sugar adds a rich, caramel-like flavor and moistness to the cake.
It complements the sweetness of the white sugar and enhances the overall taste.
Can I use sweetened shredded coconut in the icing?
Yes, you can use sweetened shredded coconut if that’s what you have on hand.
However, it will make the icing sweeter, so you may want to adjust the amount of sugar in the icing to taste.
Do I need to toast the pecans before adding them to the icing?
Toasting the pecans is recommended as it enhances their flavor and texture.
It’s a simple process: just spread them on a baking sheet and toast in a preheated oven or on a stovetop until fragrant. Be careful not to over-toast and burn them.
How long should I let the icing set before serving the cake?
It’s a good idea to allow the icing to set for at least 15-30 minutes before slicing and serving the cake.
This will give it time to slightly firm up and become easier to cut into clean pieces.
Credit: Belaya