- 1 (20-ounce) can chopped pineapple with juice
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (12-ounce) can evaporated milk
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar
- 2 cups shredded coconut
- 1 cup toasted pecans, coarsely chopped
- 1 tablespoon vanilla extract coffee
- 1/4 teaspoon salt
Preheat oven to 350°F and lightly grease a 9×13 inch baking pan with butter or nonstick spray.
In a large bowl, mix eggs, sugar, brown sugar, oil and pineapple (with the juice), then add flour, baking powder and salt.
Once the dough ingredients are mixed, pour them into the prepared baking dish.
Place the dish in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooking, combine the condensed milk, sugar and butter in a large saucepan, place over high heat and bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Remove the mixture from the heat and then add coconut flakes, pecans, vanilla extract and salt.
Remove the cake from the oven, sprinkle it with icing and spread it evenly. Set aside and allow to cool before slicing and serving.
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