This milky sauce that has been poured into the fruity tropical cake makes it incredibly moist and tasty.
| Servings: | 24 |
| Yield: | 1 9×13 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
- 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
| Calories | 233 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 207 mg |
| Sugars | 31 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this cake for well over 30 years without knowing it’s name. The gal who gave me the recipe called it Yum Yum Cake and that’s what I’ve been calling it since 1990. Thanks Suzanne! It’s a favorite of my husband and I and those few family members that like coconut and pecans. It also goes over well at summer cookout events, with the freshness of the pineapple. I recently tried baking the cake at 325 for 35 minutes, instead of 350 for 30 minutes. This seems to have improved the bake and the cake didn’t collapse in the center after pouring on the icing mixture. I wish I’d thought to take a photo, as today’s cake was truly picture perfect.
I was afraid this cake was going to be too rich for some people….then I heard everyone talking about it and telling other people to get a piece before it was gone. They wanted it the next week, but I am making them wait! There are too many other good ones to try first!
Not a fan… I followed the recipe to the tee. The cake had no flavor except sweetness an occasional piece of pineapple. I liked the “topping” I have used that on other cakes. Sorry, I thought it sounded like a winner.
Very moist cake but the topping was way to sweet and could not taste any of the pineapple in the cake. I wish I would have read more of the reviews and tried a few changes in the topping.
I made this dessert for a Cinco de Mayo party. First of all, it was easy to make with simple ingredients that I either had on hand or could easily obtain at my standard grocery store. Second, everybody LOVED it! It’s very rich and sweet. I didn’t think of it at the time, but an addition of coconut ice cream or whipped cream on the side would take it even further into sweet heaven!
Fantastic! Loved it!
I had a Mexican wedding cake at a Texas wedding and loved it. Finally found this recipe and doubled for a Diversity Day party at work. I got rave reviews. And I do mean rave! So tonight I halved it and made it for the two of us. I always half the sugar in the actual cake and it’s been plenty. No, it’s not pretty. Until you taste it. Then it’s perfect. The glaze soaks into the cake so you have to expect a saturated cake. It’s heavenly.
We were have Mexican food for Mother’s day and I was asked to bring the dessert. So I picked this one. It was a big hit. I made as written but next time I think I will cut the sugar in half in the cake. It was very moist and rich. Will make this again for sure.
Every time I make this cake I get asked for the recipe no less than 3 times. People are always asking me to make it for them also. I love the pineapple and sweet nutty flavor.
I have had this recipe for years, but I put the coconut and pecans in the batter and frost it with a homemade cream cheese icing. Great warm or cold.
Well, let me just say, that even my coconut-hating husband slurped this cake up. It was easy to make (followed the recipe exactly except reduced the sugar by 1 cup)and it uses staples that you already have in your kitchen, so no xtra trips to the store. The cake part was not very sweet, just pleasantly so, and I could see if I’d used the 2 cups called for, it really would have been very, very sweet. If that is your thing then go for it. The icing was plenty sweet enough to counter balance the cake so there was just a pleasant amount of sweetness (not too much, not too little)in every bite. And oh, by the way, we were running our finger around the rim to get all of the icing goodness. Seriously, a great, moist cake that I’ll make again and again. Thanks so much.
awesome cake but i used raw cane sugar and unbleached flour and used more coconut and pecans
This recipe is the bomb!!! I make it for my co-workers and they love it. I did not change a thing and it is perfect as is, sweet and moist.
Super easy and wonderful! The frosting is think and absorbs into the cake making it moist and dense!
Wonderful cake. I added one cup of flaked coconut and it was great. Really moist and delicious. Nice that it was made without any oil.
wunderbar – with less sugar. Great recipe!! But how do you get 24 servings out of a 9×13 inch pan?
I made this for a Mexican themed family dinner and received rave reviews! I also cut the sugar to one cup in the cake batter, and doubled the nuts for the topping. It was even better the next day!
My daughter was marrying a man from S. Mexico and I wanted to bake some “traditional” cakes mainly for him and his guests from Mexico. This was the only recipe that didn’t have a cream cheese frosting, which I know that the guests would not like. I left out one cup of sugar, and added 1/4 cup pecans to the cake itself. I made two, one with and one without coconut. Everyone was very impressed, and I didn’t get a piece of either. Thank you for posting this recipe.
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.
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.
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!