Pineapple Sheet Cake I Popular Recipes

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Pineapple Sheet Cake I

"A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, great if made the day beforehand."

Ingredients :

2 cups all-purpose flour
1 half of cups white sugar
1 half teaspoons baking soda
1/4 teaspoon salt
2 eggs, crushed
half of cup vegetable oil
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
half cup white sugar
1/2 cup chopped pecans
1/2 cup butter
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H

Preheat oven to 350 tiers F (175 tiers C). Grease a 9x13 inch baking pan.
In a medium bowl, stir collectively the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until nicely mixed. Pour into the organized pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium warmth, stirring on occasion, till the aggregate thickens. Poke holes in the cake with a fork, then pour the nice and cozy aggregate over the cake.

Notes :

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