Pineapple Cake with Coconut Pecan Icing

    Pineapple Cake with Coconut Pecan Icing


    30 people made this

    This is a beautiful cake, moist and sweet and with a nutty coconut icing. It's even better the next day.

    Serves: 24 

    • 2 cups (250g) plain flour
    • 1 1/2 cups (330g) white sugar
    • 1 1/2 teaspoons bicarb soda
    • 1/4 teaspoon salt
    • 2 eggs, beaten
    • 1/2 cup (125ml) vegetable oil
    • 550g tinned crushed pineapple, with juice
    • 1 teaspoon vanilla essence
    • 1/2 cup (110g) white sugar
    • 1/2 cup chopped pecans
    • 125g butter
    • 150ml evaporated milk
    • 1 teaspoon vanilla essence
    • 1 cup shredded coconut

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking pan.
    2. In a medium bowl, stir together the flour, sugar, bicarb soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.
    3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
    4. 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.

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