Pineapple Cake with Warm Coconut Icing
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1 stick butter, melted
2 cups sugar
2 eggs, lightly beaten
1 can (20 ounces) crushed pineapple, undrained
2 cups self-rising flour
1 teaspoon vanilla
Warm Coconut Icing
1 stick butter
1 cup sugar
1 can (5 ounces) evaporated milk
1-1/3 cups coconut
1 cup chopped pecans
1 teaspoon vanilla.
Preheat oven to 325 degrees. Grease and flour a 9x13-inch pan.
In a large bowl, combine butter, sugar and eggs; mixing well. Stir in pineapple, flour and vanilla. Pour mixture into prepared baking pan.
Bake 40-50 minutes. Remove from oven. Pour icing over hot cake. Return cake to oven and bake 10 minutes or until icing is bubbly.
For icing, in a medium saucepan, combine butter, sugar and evaporated milk. Bring to boil over medium-high heat. Boil 4 minutes, stirring constantly; remove from heat.
Stir in coconut, pecans and vanilla. Pour over hot cake and bake.