Pineapple Cake with Coconut–Nut Icing

🍍 Pineapple Cake with Coconut–Nut Icing

Cake Instructions

1. Preheat oven to 350°F (175°C).
   Grease a 9×13-inch baking pan.

2. Mix the batter
   In a large bowl, combine:

   • Sugar

   • Flour

   • Baking soda

   Stir in:

   • Eggs

   • Vanilla

   • Crushed pineapple with the juice

   Mix until smooth (no mixer needed — spoon works fine).

3. Bake
   Pour batter into prepared pan.
   Bake for 30–35 minutes, or until a toothpick comes out clean.

Icing Instructions (Start when cake is almost done)

1. In a saucepan over medium heat, combine:

   • Butter

   • Sugar

   • Evaporated milk

2. Bring to a gentle boil, stirring constantly.
   Let it boil 3–4 minutes until slightly thickened.

3. Remove from heat and stir in:

   • Coconut

   • Nuts

   • Vanilla

4. Pour icing over hot cake
   Spread evenly and let it soak in.

Tips & Variations

• Walnuts or pecans both work great

• Toast the coconut for extra flavor

• This cake gets better the next day

• Serve warm or room temp — no refrigeration needed (unless you prefer it cold)