50 minutes · Vegetarian · Serves 12-15 · A scratch-made cake recipe with crushed pineapple with a caramel pecan coconut icing.
13 ingredients
Produce
- 1 20-ounce can Pineapple, with juice
Refrigerated
- 2 Eggs
Canned Goods
- 1 12-ounce can Evaporated milk
Baking & Spices
- 2 cups All-purpose flour
- 2 tsp Baking soda
- 1/2 cup Brown sugar
- 3/4 tsp Salt
- 2 1/2 cup Sugar
- 1 tsp Vanilla
Oils & Vinegars
- 1/4 cup Vegetable oil
Nuts & Seeds
- 2 cups Coconut, sweetened flaked
- 1 1/4 cups Pecans
Dairy
- 1 cup Butter
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