Some of our clients are the best cooks! We love getting their recipes and sharing them with you! This one is from Rebekah Mossow, one of our Bali 4.3 owners.
This scrumptious cake is mouth-watering while warm and just as good when cooled. Try it both ways! Pineapple and coconut are not just perfect tropical drink flavors…they also make a delicious cake! Definitely the perfect choice for a coffee break!
Let us know in the comments below if you give this one a try!
Cake Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 eggs, slightly beaten
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 1 large can (20 Oz) crushed pineapple with juice
Icing Ingredients
- 1 stick (1/2 cup) butter
- 1 cup sugar
- 1 can (5½ ounce) evaporated milk
- 1 cup chopped walnuts or pecans
- 1 cup shredded coconut
Cake Instructions
- Preheat oven to 350º F.
- Grease a 9×13 pan.
- In a large bowl, whisk together all the cake ingredients until just combined.
- Pour into prepared 9×13 pan.
- Bake for 30-35 minutes at 350°F until toothpick or cake tester comes out clean (careful to not over-bake).
Icing Instructions
- About 15 minutes before the cake is to be ready, begin preparing the icing.
- Heat butter, sugar, and evaporated milk until boiling.
- Boil, stirring constantly, for about 5 minutes, until slightly thickened.
- Remove from heat and add chopped nuts and shredded coconut.
- Remove cake from oven, testing for doneness.
- Using a wooden spoon handle, immediately poke holes.
- Pour icing over hot cake then spreading even.
- Let cake cool a bit or completely before serving.
Enjoy!
Image courtesy of BigOven
