If you’re nervous to make any kind of homemade cakes, this is one of the easiest cakes to start with. It’s a thick, rich, moist cake rather than a light fluffy one.
And I don’t know about you, but I often think those are THE BEST kind of cakes.
Method:
Preheat oven to 350 degrees. Grease or spray with baking spray a 13 x 9 -inch baking dish. In a large bowl mix together flour, sugar, baking soda, eggs, vanilla, and crushed pineapple (with juice) and beat until well combined. Pour batter into prepared pan and bake 40-45 minutes or until golden brown.
While the cake is baking, heat butter, evaporated milk, vanilla, and sugar in a medium-sized saucepan until it begins to boil over medium-high heat. Stir in pecans or walnuts and coconut and continue cooking on medium heat for about 5 minutes, stirring constantly. The mixture will thicken slightly.
Removed baked cake from oven and poke holes all over the top using a wooden chopstick or the tines of a large serving fork. Spread topping evenly over top of warm cake and let cool.