Pineapple Coconut Cake

Ingredients

1  20 oz. can crushed pineapple with juice

2  eggs

1/4  cup vegetable oil

1  cup Imperial Fine sugar

1/2  cup Imperial brown sugar, packed

2  cups of unbleached all-purpose flour

2   teaspoons of baking soda

1/2  teaspoon salt

Glaze

1  12 oz. can of evaporated milk

2   sticks or a cup of unsalted butter

1 1/2  cups Imperial Fine sugar

2  cups of sweetened shredded coconut

1 14  cups chopped pecans, toasted

1  teaspoon vanilla extract

1/4  teaspoon salt

Instructions

Preheat the oven to 350 degrees. Grease a 9x13 pan and set aside.

In a large mixing bowl cream the eggs, sugars, oil and pineapple with the juice.

In a smaller bowl combine the flour, baking soda and salt. Whisk well to combine. 

Fold in dry ingredients with the wet and combine well.

Pour batter into the prepared pan and bake for 25-30 minutes. Using a cake tester or toothpick to check for doneness. If it comes out clean your cake is done.

Glaze

In a saucepan combine the evaporated milk, Imperial sugar and butter. Cook over high heat until it comes to a boil. After it comes to a boil reduce heat and simmer for 10 minutes.

Remove from heat and add coconut, toasted pecans, vanilla extract and salt and stir until well combined.

When the cake is done, pour this glaze over the cake while the cake is hot and still in the pan.

Let the cake rest before cutting so the glaze will sink into the cake.