2 cups all-purpose flour
2 cups granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 large can (20 Oz) crushed pineapple with juice
1 stick (1/2 cup) butter
1 cup of sugar
1 can (5½ ounce) evaporated milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
Preheat oven to 350 degrees F.
In a large bowl, whisk together all the batter ingredients until just combined.
Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don’t overbake.
While cake is still baking, prepare the frosting.
Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
Cook and stir for about 5 minutes, or until slightly thickened.
Remove from heat and add in the coconut and pecans.
Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
You need holes so that hot frosting has plenty of room to get down and soak the cake.
Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
Allow cake to cool for a bit before cutting.
Due to the frosting seeping into the cake, it is very moist!