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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This recipe is a very old one that I found in a magazine many years ago. Every time I bake it, I get rave reviews for it and people are always asking for a copy of the recipe. I have found that it needs to bake about 15 minutes longer in my oven in order to get completely done in the middle. Ingredients:
2 cups plain flour |
2 cups white sugar |
1 (20 ounce) can crushed pineapple, do not drain |
2 whole eggs |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 (6 ounce) can evaporated milk (pet brand preferred) |
1/2 cup margarine |
1 1/4 cups sugar |
1 cup pecan pieces |
1 cup grated coconut |
Directions:
1. Preheat oven to 350°F.
2. Mix cake ingredients together.
3. Pour into 13 x9 x2 cake pan.
4. Bake for about 30 minutes.
5. TOPPING: Mix milk, margarine and sugar together in saucepan.
6. Boil for 3 minutes over medium heat.
7. Add Pecans and coconut.
8. Pour over cake while still hot.
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