“A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead.” - by WYJAC
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
- To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.
Nutrition
Amount Per Serving (24 total)
- Calories
- 247 cal
- 12%
- Fat
- 13.5 g
- 21%
- Carbs
- 30.2 g
- 10%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"This is a great cake. I've made it twice and the second time I added about 2 tbl pineapple juice to the icing. Let the cake cool before pouring on icing and also, let the icing cool to "warm". Than..." See moreks Jackie !"
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