Reward Your Mouth With This Praise-Worthy Pineapple Coconut Cake
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This cake is so moist and tender and really scrumptious that no one will ever guess how easy this is to make. My family all loved it when I served it to them once. The kids in the family are addicted to it. Yes, this is a sure winner for me! I was quite taken aback with how easy this recipe is to make. The first time I tasted this was over at a friend’s house. She told me that she found a cake recipe that’s perfect for me and made it for me the same day. She told me this was called a “do nothing cake”. While it isn’t really true that you would do nothing, it’s still one of the easiest cake recipes you will ever try!
Such an easy recipe to follow!
Ingredients
3 c Domino sugar (2 cups separated from 1 cup)
2 c Gold Medal flour
2 Eggland’s eggs
1 tsp Clabber Girl baking soda
2 tsp McCormick vanilla (separated)
16 oz Dole crushed pineapple
1/2 c Land O Lakes butter
3/4 c Eagle Brand evaporated milk
1 c Great Value shredded coconut
1 c Kirkland nuts (pecans or walnuts) chopped (I use walnuts and leave a few whole for a garnished look)
Instructions
In a bowl mix 2 cups sugar, flour, eggs, baking soda, 1 tsp vanilla, and crushed pineapple and mix well with a spoon.
Pour into a greased 9×13 baking pan.
Bake at 350 for 40 minutes.
When your cake is finished baking and is still hot make your icing.
Icing: Mix butter, 1 cup sugar, evaporated milk, and 1 tsp vanilla in a saucepan. Cook over medium heat until it thickens. This usually takes about 5 minutes.
Remove from heat and add the coconut and chopped nuts. Pour while hot over warm cake. Let it cool.
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Quick Tip: You can serve this with vanilla ice cream if you like.