Ingredients

The following ingredients have 12 Servings
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 (20-ounce) can crushed pineapple (undrained)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cups sugar
  • 1/2 cups butter (cubed)
  • 2/3 cups canned evaporated milk
  • Pinch salt
  • 3/4 cup sweetened shredded coconut
  • 1/2 cups toasted pecans (chopped)

Instruction

  • Preheat oven to 375 Degrees. Spray a 15x10x1 inch baking pan with nonstick cooking spray.
  • In a medium mixing bowl, mix together all cake ingredients until smooth. Pour into prepared pan.
  • Bake in preheated oven 20-24 minutes or until the top is golden and a toothpick inserted int the center comes out clean.
  • While the cake is baking, make the icing. In a saucepan combine the sugar, butter, salt, and evaporated milk. Bring mixture to a boil, then lower the heat and simmer for 10 minutes, stirring often, for 10 minutes. Stir in the coconut.
  • Pour the icing over hot cake. Sprinkle the top with pecans. Allow icing to set and cool before cutting.