This is a no-good very BAD cake that you shouldn’t make if you are at all concerned with sugar, butter and all of those yummy things.
For the rest of you that like to live and eat cake, I give you this recipe that I discovered in my cousin-in-law’s lovely kitchen in Florida.
I made this as per the instructions however, it is so dang sweet that next time I will halve the sugar in the cake recipe, and divide the whole icing recipe and use a third. But see what you think,
CAKE INGREDIENTS
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
2 lg eggs
1 430gm can crushed pineapple
1 tsp vanilla
1 cup of chopped pecan {you don’t need this much}
1 cup desiccated coconut
ICING INGREDIENTS
1 cup butter
1 can condensed milk
1 1/2 cups sugar
1 tsp vanilla
MAKE THE CAKE
- Preheat the oven to 175°c and flour a 13 x 9 x 2″ baking pan {I used a bundt tin}
- In large bowl combine flour, sugar, baking powder, baking soda and salt
- Add eggs, pineapple and vanilla
- Beat at med speed with electric mixer until combined
- Bake for 30 min or until fork inserted into centre comes out dry
- Using a wooden spoon, poke 1/2″ holes in top of cake at 1″ intervals
- Pour icing over hot cake
- Sprinkle with chopped pecans and coconut
- Serve
MAKE THE ICING
- In a med saucepan combine butter condensed milk and sugar
- Bring to boil over med heat, stirring constantly {it will burn if you don’t, trust me}
- Boil 2 min stirring constantly
- Remove from heat, add vanilla
Follow
