Just a good moist cake that I hide from my darling husband when I make it.
Preheat oven to 350 F.
Sift the dry ingredients (flour, sugar and salt) into a large bowl. Add pineapple, eggs and oil. Mix well. Pour into a greased and floured 9×11 pan. Top it evenly with brown sugar, coconut and nuts. Bake for 50-55 minutes at 350 F.
While that’s baking, make the topping. Combine the 1/2 cups butter, 3/4 cups sugar and 1/2 cups evaporated milk in a saucepan over medium heat. Bring it to a boil and then allow it to boil for 1 minute. Then remove it from the heat. Pour mixture over the cake when it comes out of the oven.
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This is more like a bar not a cake. Dense with a slight pineapple taste. I made a few changes it sounded too sweet, for dry topping: 1/2c brown sugar, 1cup coconut & 1/2c pecans I would wait for cake to be half done before adding this for it gets overcooked. For the wet topping: 1/4c unsalted butter, 1/3c sugar & 1/4c evaporated milk. I would reduce the salt. But overall came out good.
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Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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mrsbaker on 2.21.2012
No baking powder or baking soda. So, I added a teaspoon of baking powder. 2 tsp. of salt is waaay too much and so I cut the salt down to 1 tsp. This cake is very pretty and moist and very sweet. Bake it at 350.