Ingredients
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2 (20 ounce) cans crushed pineapple
1/2 cup margarine or 1/2 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 (3 1/2 ounce) can sweetened flaked coconut
1 1/4 cups chopped pecans, toasted
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup additional sweetened flaked coconut
Preparation
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Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
Spoon batter into 2 greased and floured 8-inch cake pans.
Bake at 350\u00b0F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pans on wire racks for 10 minutes.
Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
Cool completely in pans on wire racks.
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