2 cups granulated sugar
2 eggs, slightly beaten
2 tsp. vanilla
1 tsp. baking soda
Pinch of salt (1/8 tsp.)
1 large can (20 oz.) crushed pineapple with juice
1 can (5.5 oz.) evaporated milk
1 cup chopped pecans
1 cup shredded coconut
3 - Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don’t over bake.
4 - While cake is still baking, prepare the frosting.
(Note on Photos: Coconut Products on Left; Regular Products on Right)
8 - Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similar-sized object, begin poking holes in the cake.
9 - You need holes so that hot frosting has plenty of room to get down and soak the cake.
|Looks good enough to eat, but the cake is a lie!|
A large rubber spatula worked better, for both cakes, than a whisk.
Minutes baked: took 45 minutes for original cake recipe; 40 minutes for coconut products.
|Processed Cake Batter vs. Coconut Product Cake Batter Before Baking.|