self- rising flour
large eggs, slightly beaten
crushed pineapple (20 oz)
WARM COCONUT PECAN ICING
1 1/2 c
1For the Pineapple Cake, preheat the oven to 350 degrees. Generously spray a 9 x 13 pan with cooking oil.
2Mix the flour and the sugar in a mixing bowl. Add the eggs, vanilla and the can of undrained crushed pineapple and mix until well blended with electric mixer on medium speed.
3Pour the pineapple mixture into the prepared 9 x 13 pan and bake in the preheated 350 degree oven for 35-45 minutes until the cake is lightly browned and a toothpick comes out clean. Be very careful not to overbake.
4For the icing, add butter, sugar and evaporated milk together in a heavy saucepan.
5Bring to a slow boil over medium heat, stirring CONSTANTLY. Once mixture begins to boil, cook until mixture thickens ( about 7 to 10 minutes). When thickened, remove from heat.
6Stir in 1 ½ cups coconut and 1 cup chopped pecans. Pour out onto warm cake and spread over the top.
7Enjoy! This is wonderful either served while still warm or cooled.