The Easy Retro Cake Anyone Can Make
Ingredients
For the cake
- Nonstick cooking spray
- 2 cups (240g) all-purpose flour
- 1 (20-ounce) can crushed pineapple, undrained
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the topping
- 1 stick (4 ounces) unsalted butter
- 1 cup evaporated milk
- 1/2 cup (100g) granulated sugar
- 2 cups sweetened shredded coconut, preferably toasted
- 1 cup chopped pecans, preferably toasted
- 1/2 teaspoon kosher salt
Instructions
- 1
Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick cooking spray.
- 2
Make the cake batter: In a large bowl, combine the flour, pineapple (with juices), sugar, eggs, vanilla, baking soda, and salt and stir until well combined.
- 3
Bake: Pour the cake batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- 4
Make the topping: Meanwhile, make the topping. In a small saucepan, combine the butter, evaporated milk, and sugar. Cook over medium heat and stir until the butter is melted and the sugar has dissolved, about 3 minutes. Remove from heat and stir in the coconut, pecans, and salt.
- 5
Poke and top the cake: Once the cake comes out of the oven, use a chopstick to poke holes all over the cake. While the cake is still warm, pour the topping over the cake and use a spoon to spread it evenly over the top. Allow to cool or serve warm.
