There’s something truly special about Grandma’s cooking—it’s simple and comforting, without the pretensions of fancy restaurants. The aroma of her pastries is unforgettable, drawing you in from miles away. You simply must try my Granny’s Coconut Cake with Pineapple! It’s a delightful dessert that brings back warm memories with every bite.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Ingredients
For the Cake:
- 1 ½ cups white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 (20 oz.) can crushed pineapples (with juice)
- 1 cup brown sugar (for topping)
- 1 cup chopped pecans (for topping)
For the Icing:
- 1 cup evaporated milk
- ½ cup white sugar
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with oil.
- In a large bowl, combine the white sugar, flour, baking soda, and salt. Whisk until well mixed.
- Add the eggs and crushed pineapples (with juice) to the dry ingredients and stir until smooth.
- Pour the batter into the prepared baking dish.
- Sprinkle the top with chopped pecans and brown sugar.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
For the Icing:
7. In a small saucepan over medium heat, combine evaporated milk, white sugar, and butter. Bring to a boil, then remove from heat and stir in the vanilla extract.
8. Once the cake is out of the oven, prick it all around the edges with a toothpick or bamboo skewer to allow the icing to soak in.
9. Pour the hot icing over the warm cake and let it cool completely before cutting into pieces.
Serve and enjoy a slice of nostalgia with this delightful Coconut Cake!