A moist pineapple cake topped with a coconut and pecan frosting and a sprinkling of toasted coconut.
1 (15.25-ounce) can crushed pineapple
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup granulated sugar
1/3 cup evaporated milk
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
Toasted flaked coconut (optional)
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt® pan; set aside.
- Drain pineapple, reserving 1/2 cup juice. Set aside.
- Cream 1/2 cup softened butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, soda and salt; add to creamed mixture alternately with reserved pineapple juice, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in crushed pineapple.
- Pour batter into prepared Bundt® pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and place on serving plate.
- Combine 1/4 cup butter, 1/2 cup sugar, evaporated milk, coconut and pecans in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Remove from heat and stir in vanilla. Spoon on top of warm cake. Cool. Sprinkle with toasted coconut, if desired.
Makes 12 servings.