It's JUST PERFECT to make for Thanksgiving ..as it will feed a crowd and is easily transported to the venue ...not only this but can be made the day before and DOESN'T NEED TO BE REFRIGERATED ..so more room in the Fridge
Once you have eaten it you will want to make it over and over again
It has everything a dessert needs....and is so comforting to eat ...it has Pineapple, Coconut and Pecan's in it ...what more can I say ....
You can of course use different kinds of nuts ...but down in the Deep South is where Pecan's are grown so they tend to be the most popular to use in recipes around here
I discovered this recipe on Louanneskitchen ...that nowadays seems to no longer be operating ...unless you know different ...if so please let me know
2 cups (16 ounces) all-purpose (Plain) flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup (4 tblsps) vegetable oil
1 20-ounce can crushed pineapple, with juice
1 cup (7 ounces) sugar
1/2 cup (3.5 ounces) brown sugar
FOR THE ICING:
1 12-ounce can evaporated milk
1 cup (2 sticks) (8 oz) butter
1 1/2 cups(7 ounces) sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups ( 7 ounces) sweetened, flaked coconut
1 1/4 cups (6 ounces) chopped pecans
Make the cake:
Preheat oven 350ºf/180ºc'Gas Mark 4
Spray a 13x9 baking pan with non-stick cooking spray; set aside.
Mix together flour, baking soda and salt; set aside.
Cream together eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar.
Mix in flour mixture until all ingredients are well combined.
Pour batter into baking pan
Bake for 25-30 minutes or until golden brown and toothpick inserted in middle comes out clean.
While cake is baking, prepare the icing.
For the icing:
Heat evaporated milk, butter, sugar and salt in a medium-size saucepan over medium heat until boiling; stirring frequently.
Reduce heat to medium-low and boil mixture for 12-15 minutes or until a light caramel color; stirring occasionally.
Remove from heat and stir in vanilla, coconut and pecans.
Let icing cool 5 minutes then spread over warm cake.
Wait 2 hours before serving.
Cake does not need to be refrigerated.