In my opinion, the frosting is the best part of this cake and I would have no problem at all, eating it alone with a spoon.
However, the cake itself is very delicious, so if you’re in a hurry you could definitely make and serve this without the frosting. This recipe makes 20 servings (or maybe closer to 10, if you love it as much as I do!) You will most likely have all the ingredients at hand since there is no fancy stuff here – even though the flavor is stupendous and completely out of this world!
Ingredients
2 cups Domino sugar
2 cups Gold Medal all-purpose flour
1/2 cup vegetable oil
2 Eggland’s eggs
1 (20-ounce) can crushed pineapple with juice
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Icing:
1 cup Domino sugar
1/2 cup Challenge butter, cut into chunks
2/3 cup evaporated milk
pinch of salt
3/4 cup sweetened shredded coconut
1/2 cup toasted pecans, chopped
Instructions:
Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.
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Quick tip: Try serving with a scoop of ice cream, yum!
Big thanks to Spicy Southern Kitchen for this delicious recipe!
