Pineapple cake with warm buttery coconut and pecan Icing! Once you have made this for your family and friends it will be a requested desert. Enjoy!
1/2 C. (1 stick) butter, melted
2 C. sugar
2 large eggs, lightly beaten
1 (20-oz) can crushed pineapple, undrained
2 C. self-rising flour
1 tsp. vanilla extract
Warm Coconut Icing
Preheat oven to 325 degrees. Grease and flour a 13×9 baking pan.
In a large bowl, combine butter, sugar, and eggs; mixing well. Stir in pineapple, flour, and vanilla. Pour mixture into prepared baking pan.
Bake 40 to 50 minutes. Remove from oven; pour icing over hot cake. Return cake to oven and bake 10 minutes, or until icing is bubbly.
Warm Coconut Icing:
1/2 C. (1 stick) butter
1 C. sugar
1 (5-oz) can evaporated milk
3.5 oz. coconut
1 C. chopped pecans
1 tsp. vanilla extract
In a medium saucepan, combine butter, sugar, and evaporated milk. Bring to a boil over medium-high heat; boil 4 minutes, stirring constantly; remove from heat.
Stir in coconut, pecans, and vanilla. Pour over hot cake.
