Mexican Wedding Cake

4.5
(39)

This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious.

6
6
6
6
Servings:
24
Yield:
1 9x13 inch cake

Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 2 cups white sugar

  • 2 eggs

  • 1 (20 ounce) can crushed pineapple with juice

  • 1 cup white sugar

  • ½ cup butter

  • 1 cup evaporated milk

  • 1 cup flaked coconut

  • 1 teaspoon vanilla extract

  • ½ cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.

  2. Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

  3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.

  4. To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Nutrition Facts (per serving)

233 Calories
8g Fat
40g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 233
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 29mg 10%
Sodium 207mg 9%
Total Carbohydrate 40g 14%
Dietary Fiber 1g 4%
Total Sugars 31g
Protein 3g
Vitamin C 2mg 12%
Calcium 38mg 3%
Iron 1mg 4%
Potassium 99mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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