This cake was SO amazing, oh my goodness! My sister Callie has this great blog over at Honeyville Farms Cookin' Cousins that she makes recipes using food storage and freeze dried items. She had used powdered eggs and freeze dried pineapple and it came out looking awesome. I knew I had to try it and I'm so glad I did! I was asked for the recipe multiple times. My husband made me leave him a big piece before I took it to mutual to share. He never asks me to do that, so that is saying something! It is ooey, gooey deliciousness!
Glazed Pineapple Coconut Cake
adapted from Honeyville Farms Cookin Cousins
1 and 1/2 cups Granulated Sugar
2 cups Flour
1 tsp. Baking Soda
1 tsp. Vanilla
1-20 oz can crushed pineapple (do NOT drain)
1/2 cups Pecans, chopped
In a large bowl combine Sugar, Flour, Baking Soda. In a separate bowl combine the eggs, vanilla and can of pineapple. Mix well and add to dry ingredients. Stir until combined. Pour batter into a 9x13 pan. Sprinkle the top with Pecans. Bake at 350 for 32-35 minutes.
3/4 cup Granulated Sugar
1/2 cup Butter
1/2 cup Evaporated Milk
1 tsp. Vanilla
1/2 heaping cup of shredded sweetened coconut
Start making the topping once you pull out the cake from the oven. In a saucepan over medium heat melt Butter. Add Sugar and Evaporated Milk. Once combined, cook for 6 minutes, stirring often. After the 6 minutes take off heat and stir in Vanilla and coconut. Poke some holes in the cake, I used a skewer, or you could use a fork. Pour the topping evenly over the cake, spreading around where necessary to cover everything. Serve warm. Although it is delicious cold as well!