Pineapple Sheet Cake I

A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 247 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ cup butter
• ¼ teaspoon salt
• 1 ½ cups white sugar
• ½ cup vegetable oil
• ½ cup chopped pecans
• 1 cup flaked coconut
• 2 eggs, beaten
• 1 ½ teaspoons baking soda
• 1 (20 ounce) can crushed pineapple, with juice
• 1 (5 ounce) can evaporated milk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

Step 2

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.

Step 3

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.

Step 4

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.