Prudy Smithson's Pineapple Cake With Coconut Frosting Recipe

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Sugar1 1⁄2 Cup (24 tbs)
 Flour2 Cup (32 tbs)
 Baking soda2 Teaspoon
 Salt1⁄2 Teaspoon
 Eggs2
 Canned pineapple with juice20 Ounce, crushed (1 can)
 Butter1⁄4 Pound
 Canned evaporated milk5 Ounce (1 can)
 Walnuts1 Cup (16 tbs), chopped
 Coconut1 Cup (16 tbs)
 Vanilla extract1 Teaspoon

Nutrition Facts

Serving size

Calories 1112 Calories from Fat 446

% Daily Value*

Total Fat 52 g79.6%

Saturated Fat 24.5 g122.7%

Trans Fat 0 g

Cholesterol 177 mg

Sodium 1019.4 mg42.5%

Total Carbohydrates 152 g50.6%

Dietary Fiber 6.3 g25.3%

Sugars 96 g

Protein 17 g33.5%

Vitamin A 18.4% Vitamin C 2.8%

Calcium 15% Iron 25.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. In a bowl combine sugar, flour, baking soda and salt and blend in eggs and pineapple.
3. Pour into greased 9-by-13-inch pan and bake 30 minutes until toothpick inserted in center comes out clean.
4. To make frosting in a saucepan, combine sugar, butter and evaporated milk and boil for 6 minutes.
5. Stir in walnuts, coconut and vanilla and pour over warm cake.

SERVING
6. Serve warm or at room temperature.
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