PINEAPPLE-COCONUT CAKE WITH WARM COCONUT ICING PAULA'S MAGAZINE

Pineapple-Coconut Cake with Warm Coconut Icing Paula's Magazine image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 14

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Ingredients

1 units cake
0.5 cups butter
2 cups sugar
2 units eggs
1 cans pineapple
2 cups flour
1 teaspoons vanilla extract
1 units coconut icing
0.5 cups butter
1 cups sugar
5 ounces evaporated milk
3.5 ounces coconut
1 cups pecans
1 teaspoons vanilla extract

Steps:

Cake:
Preheat oven to 325. Grease and flour 13x9 pan. In a large bowl, combine butter, sugar, and eggs; mixing well. Stir in pineapple, flour, and vanilla. Pour mixture into prepared pan.
Bake 40 to 50 minutes (It usually takes 50). Remove from oven; pour icing over hot cake. Return cake to oven and bake 10 min, or until icing is bubbly.
Warm Coconut Icing:
In a medium saucepan, combine butter, sugar, and evaporated milk. Bring to a boil over medium high heat; boil 4 min, stirring constantly; remove from heat. Stir in coconut, pecans, and vanilla. Pour over hot cake.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g