*Ingredients
+Cake :
°2 cups all-purpose flour
°2 cups granulated sugar
°2 eggs, lightly beaten
°1 teaspoon vanilla
°1 teaspoon baking soda
°pinch of salt
°1 can (20 oz) crush pineapple with juice
+Frosting:
°1 stick (1/2 c) butter
°1 c of sugar
°1 can (5½ ounces) evaporated milk
°1 c walnuts or pecans
°1 c coconut
* Methods
Preheat oven 350 degrees F.
In bowl, whisking all the batter ingredients to just combined.
Pour into a greased 13×9 baking dish and bake for 30-40 minutes or until a wooden toothpick inserted in the middle comes out clean. Do not overcook.
When cake is still baking, preparing frosting.
Heat butter, sugar also evaporated milk in saucepan to boiling.
Cook and stir for about 5 minutes, or until the mixture has thickened slightly.
Remove from the heat and add the coconut and pecans.
Remove the cake from the oven and, using a skewer or wooden spoon handle, or similar sized object, begin to poke holes in the cake.
You need holes so that the hot frosting has enough room to go down and dip the cake.
Pour the frosting over the hot cake, spreading it to make sure everything is evenly dispersed.
Let the cake cool a little before cutting it.
Enjoy !
