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

Recipe Summary

Servings:
24
Yield:
1 9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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

233 calories; protein 2.8g; carbohydrates 39.6g; fat 7.7g; cholesterol 28.7mg; sodium 206.8mg. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2003
I use a variation of this recipe and it is fabulous! I add all the listed ingredients together including the coconut and nuts minus the milk. Bake for 40 minutes until carmelized/browning on top. Cool. Mix 2 cups powdered sugar with one 8oz package of cream cheese and frost. It's a huge family favorite. Read More
(57)

Most helpful critical review

Rating: 1 stars
08/29/2005
Not at all what I was expecting. The cake was drenched in the milk sauce and was more like bread pudding - but extraordinarily sweet. I will not make again....sorry. Read More
(8)
39 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/11/2003
I use a variation of this recipe and it is fabulous! I add all the listed ingredients together including the coconut and nuts minus the milk. Bake for 40 minutes until carmelized/browning on top. Cool. Mix 2 cups powdered sugar with one 8oz package of cream cheese and frost. It's a huge family favorite. Read More
(57)
Rating: 5 stars
06/30/2003
I really enjoyed making this cake. It stays in the pan it was cooked in and the toping just pours over the cake no icing process needed. Everyone loved it and asked for it to be made again for the next day! Read More
(30)
Rating: 5 stars
05/19/2007
Oh my goodness this cake is to die for! I only put 1 cup of sugar in the cake and used regular milk in the sauce but otherwise followed the recipe exactly. My whole family loved this cake. Beware it's addicting! Read More
(19)
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Rating: 4 stars
01/18/2008
I searched for years before finding this recipe. This is my second time making it and the only change I've had to make is to increase the baking time by 15 minutes. Other than that this recipe is dead on. I don't normally have time to allow the cake to cool totally before pouring the sauce on but I don't think it really matters. Read More
(17)
Rating: 5 stars
02/06/2003
excellent flavor very moist quick and simple recipe. even my husband a pineapple and coconut hater LOVED this cake. i will come back to this recipe whenever i need a "tropical" type of dessert. Read More
(14)
Rating: 4 stars
09/01/2006
This was delicious but very rich. I cut the sugar in the cake down by one cup and it was perfectly sweet. Don't make the mistake of undercooking the cake at all as I did or you will end up with a cake soup in the center. If you like moist cakes such as Tres Leches you will love this. Overall it is excellent. Read More
(14)
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Rating: 5 stars
11/10/2003
This cake is DELICIOUS! I would compare it's texture to that of bread pudding because of its moistness. It should be served warm. Read More
(13)
Rating: 5 stars
05/22/2007
I was bored by the idea of beating the frosting and just poured it straight from the pan. I also only used one cup of sugar for the batter - and it turned out pretty much spectacular. It wasn't as soft as I expected - really moist but still firm enough to not to fall into wet crumbs. Good stuff. Read More
(11)
Rating: 1 stars
08/28/2005
Not at all what I was expecting. The cake was drenched in the milk sauce and was more like bread pudding - but extraordinarily sweet. I will not make again....sorry. Read More
(8)
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