Hawaiian Pineapple Cake

 

Hawaiian Pineapple Cake

Ingredients:

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

Pinch of salt

1 can (20 ounces) crushed pineapple in its own juice, undrained

For the Topping:

1 cup evaporated milk

1½ cups granulated sugar

¾ cup unsalted butter

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup shredded coconut

Instructions:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the flour, sugar, baking soda, and salt.

Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice.

Mix until all ingredients are well incorporated.

2. Bake the Cake:

Pour the batter into a greased 9x13-inch baking dish.

Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove the cake from the oven and set it aside.

3. Prepare the Topping:

In a medium saucepan over medium heat, combine the evaporated milk, sugar, and butter.

Bring the mixture to a gentle boil, stirring continuously.

Let it boil for about 5 minutes until it thickens slightly.

Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.

4. Assemble the Cake:

While the cake is still warm, evenly pour the topping over it, allowing it to seep into the cake.

Let the cake cool to room temperature before serving.

*Recipe adapted fr