Pineapple Coconut Cake

Ingredients:

1 can crushed pineapple (undrained)
2 eggs
1/4 cup oil
1 cup sugar
1/2 cup brown sugar
2 cups flour
2 tsp baking soda
1/2 tsp salt
For the Icing:

1/2 cup evaporated milk
1/2 cup butter
1 cup sugar
1 cup shredded coconut
1/2 cup chopped pecans
1 tsp vanilla extract
Pinch of salt

Directions:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Mix well.
Add the flour, baking soda, and salt. Stir until just combined, making sure not to overmix.
2. Bake the Cake:

Grease a 9×13-inch baking dish and pour the batter into it.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Make the Icing:

While the cake is baking, combine the evaporated milk, butter, and sugar in a saucepan over medium heat. Homemade Samoas Girl Scout Cookies
Stir continuously until the mixture starts to boil. Let it simmer for 2-3 minutes.
Remove from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and a pinch of salt.
4. Finish the Cake:

Once the cake is done baking, remove it from the oven and immediately pour the warm icing over the hot cake, spreading it evenly.
Let the cake cool to allow the icing to set.
5. Serve & Enjoy:

Slice and serve once cooled. Enjoy the moist, sweet, and nutty flavors of this tropical-inspired treat! Potsticker Soup with Mushrooms Bok Choy