Pineapple Sheet Cake I

Cooking Recipes Catalogue

A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead.

INGREDIENTS (for 2 servings):


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.
  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
  • To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.