Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
- 2 cups flour
- 2-1/2 teaspoons baking powder
- 2 eggs
- 3 cups sugar, divided
- One 20-ounce can crushed pineapple, undrained
- one 5-1/2 ounce can evaporated (not sweetened condensed) milk
- 1/2 cup butter
- 1 cup chopped pecans or walnuts, lightly toasted
- 1 cup coconut
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
Combine flour and baking powder in small bowl with a wire whisk and set aside. In a large bowl combine second set of ingredients, using only 2 cups of sugar. Mix well. Mix in flour mixture and combine completely. Pour into prepared pan and bake for 25 to 30 minutes.
While cake is baking, combine 1 cup sugar, butter and evaporated milk in heavy saucepan. Bring to a boil. Stir constantly for 3 to 4 minutes. Remove from heat and stir in last set of ingredients.
After removing cake from oven. Poke holes in top of cake with wooden spoon handle. Pour hot icing over hot cake. Allow Pineapple Coconut Cake to cool completely on wire rack.
Serves 12 to 30 depending on piece size.