Holy Cow! This Sheet Cake Is Amazing!

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!



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


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



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.




Quick tip: Try serving with a scoop of ice cream, yum!

Big thanks to Spicy Southern Kitchen for this delicious recipe!