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Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Recipe Yield: 12 servings
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INGREDIENTS
Cake:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 massive eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 can (20 ounces) beaten pineapple, undrained
Topping:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 can (5 ounces) evaporated milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
INSTRUCTIONS
1.Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish.
2.Make the Cake Batter:
In a massive bowl, cream collectively the sugar and butter till mild and fluffy.
Beat in the eggs, one at a time, mixing properly after every addition.
In a separate bowl, mix the flour and baking soda. Gradually add to the creamed mixture, alternating with buttermilk, starting and ending with the flour mixture.
Stir in the vanilla extract and the overwhelmed pineapple with its juice.
3.Bake the Cake:
Pour the batter into the organized baking dish and spread it evenly.
Bake for 30-35 minutes, or till a toothpick inserted into the core comes out clean.
Remove from the oven and let cool on a wire rack.
4.Prepare the Topping:
In a medium saucepan, mix the sugar, butter, and evaporated milk.
Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes, or till barely thickened.
Remove from warmness and stir in the vanilla extract, shredded coconut, and chopped pecans.
5.Top the Cake:
While the cake is nonetheless warm, pour the topping over the cake, spreading it evenly.
6.Serve:
Allow the cake to cool totally earlier than reducing into squares. Serve and enjoy!
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