INGREDIENTS:
3 cups all purpose flour
1 1/2 cups white sugar
2 tsp baking soda
1/4 tsp salt
2 eggs
20 oz crushed pineapple with juice
3/4 cup evaporated milk
1/2 lb butter melted
3/4 cup sugar
1 cup chopped pecans
1 1/2 cups coconut flakes
INSTRUCTIONS:
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking dish.
In a large bowl combine flour, 1 1/2 cups sugar, baking soda, and salt. Mix in eggs and crushed pineapples in juice. Mix on low speed until well blended.
Bake at 350 degrees for 30 to 35 minutes or until done.
Have topping ready when cake is done.
To make topping: In a saucepan combine evaporated milk, 3/4 cups sugar, and melted butter. Bring mixture to a boil and cook 2 minutes stirring constantly . Add pecans and coconut. Remove from heat.
When cake comes out of the oven pour on the topping and carefully spread on cake while hot.
ENJOY!!
3 cups all purpose flour
1 1/2 cups white sugar
2 tsp baking soda
1/4 tsp salt
2 eggs
20 oz crushed pineapple with juice
3/4 cup evaporated milk
1/2 lb butter melted
3/4 cup sugar
1 cup chopped pecans
1 1/2 cups coconut flakes
INSTRUCTIONS:
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking dish.
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In a large bowl combine flour, 1 1/2 cups sugar, baking soda, and salt. Mix in eggs and crushed pineapples in juice. Mix on low speed until well blended.
Bake at 350 degrees for 30 to 35 minutes or until done.
Have topping ready when cake is done.
To make topping: In a saucepan combine evaporated milk, 3/4 cups sugar, and melted butter. Bring mixture to a boil and cook 2 minutes stirring constantly . Add pecans and coconut. Remove from heat.
When cake comes out of the oven pour on the topping and carefully spread on cake while hot.
ENJOY!!