• 2 cup sugar
  • 2 eggs
  • 2 cup crushed pineapple with can syrup
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup pecan meal
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


Preheat the oven to 325 degrees. Grease and flour a 10x13x2 inch baking pan.

Cream the sugar and eggs in a mixing bowl until light and fluffy. Add the pineapple, flour, pecan meal, baking powder and salt. Mix to blend. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely.

Meanwhile, prepare the icing.
1/2 stick (4 tablespoons) butter
1/2 cup packed light brown sugar
Pinch of salt
1/2 cup evaporated milk
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 cup grated coconut
1 cup chopped pecans

Combine the butter, sugar, salt and evaporated milk in the top of a double boiler over medium heat. Stir constantly until the mixture is smooth. Remove from the heat and cool for 15 minutes.

Beat in the confectioners sugar until the mixture is of a spreading consistency. Stir in the vanilla, coconut and pecans and mix well. Pour the icing over the cooled cake.