Description
A classic Southern sheet cake featuring crushed pineapple, coconut, and pecans with a rich boiled frosting.
Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 teaspoon baking soda
2 large eggs
1 can (20 oz) crushed pineapple in juice (do not drain)
1 cup chopped pecans
1/2 cup shredded coconut
1/2 cup butter (for frosting)
3/4 cup granulated sugar (for frosting)
2/3 cup evaporated milk (for frosting)
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly.
Step 2: In a large mixing bowl, combine the flour, sugar, and baking soda until well mixed.
Step 3: Add the eggs and the undrained crushed pineapple to the dry ingredients. Stir by hand until the batter is smooth.
Step 4: Fold in 1/2 cup of the chopped pecans and the shredded coconut into the batter.
Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes or until the center is set.
Step 6: While the cake bakes, combine butter, evaporated milk, and 3/4 cup sugar in a small saucepan. Bring to a rolling boil for 2 minutes.
Step 7: Remove from heat and stir in the remaining pecans and vanilla extract.
Step 8: Pour the hot frosting over the warm cake immediately after removing it from the oven.
Notes
Ensure you do not drain the pineapple; the juice is what makes the cake so moist. Best served warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
