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Prudy Smithson's Pineapple Cake With Coconut Frosting

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Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Flour 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2
  Canned pineapple with juice 20 Ounce, crushed (1 can)
  Butter 1⁄4 Pound
  Canned evaporated milk 5 Ounce (1 can)
  Walnuts 1 Cup (16 tbs), chopped
  Coconut 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. In a bowl combine sugar, flour, baking soda and salt and blend in eggs and pineapple.
3. Pour into greased 9-by-13-inch pan and bake 30 minutes until toothpick inserted in center comes out clean.
4. To make frosting in a saucepan, combine sugar, butter and evaporated milk and boil for 6 minutes.
5. Stir in walnuts, coconut and vanilla and pour over warm cake.

SERVING
6. Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Boiled
Dish: 
Cake
Ingredient: 
Pineapple
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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