Fresh Pineapple Coconut Cake with Pecan glaze
Soft and tropical treat featuring pineapple and a warm glaze of coconut and pecans that seeps into every corner—perfect for patriotic celebrations.
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Cooking tools:
- Baking dish
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Saucepan
- Skillet
- Stove
- Oven
- Toothpick
- Can opener
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups plain flour
- 1 (20 oz) can crushed pineapple, juice included
- ¼ cup cooking oil (vegetable)
- ½ teaspoon salt
- 2 teaspoons soda for baking
- 1 cup sugar (white)
- ½ cup sugar (brown)
- 2 eggs, large
- 1 cup pecans, chopped and toasted lightly
- 2 cups coconut, shredded
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla
- 1½ cups sugar (white)
- 1 cup unsalted butter (2 sticks)
- ¼ teaspoon salt
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