Gooiest...Ooooooiest...

This picture might not do the cake justice,

but this cake is absolutely delicious!

It is moist. It is different. It is great.

Yes, I have made it a couple of times,

for those in my family that are

coconut-haters.

It was fine, but I like it

much better

with the coconut.

You be the judge!

Enjoy....

Pineapple-Coconut Cake with Warm Coconut Icing

Ingredients

1/2 cup butter, melted

2 cups sugar

2 large eggs, lightly beaten

1 (20-ounce) can crushed pineapple, undrained

2 cups self-rising flour

1 teaspoon vanilla extract

Instructions

Preheat oven to 325F. Grease and flour a 13x9-inch baking pan.

In a large bowl, combine butter, sugar, and eggs; mixing well. Stir in pineapple, flour, and vanilla. Pour mixture into prepared baking pan.

Bake 40 to 50 minutes. Remove from oven; pour icing over hot cake. Return cake to oven and bake 10 minutes, or until icing is bubbly.

Warm Coconut Icing

Ingredients

1/2 cup (1 stick) butter

1 cup sugar

1 (5-ounce) can evaporated milk

1 (3.5-ounce) can coconut

1 cup chopped pecans

1 teaspoon vanilla extract

Instructions

In a medium saucepan, combine butter, sugar, and evaporated milk. Bring to a boil over medium-high heat; boil 4 minutes, stirring constantly; remove from heat.

Stir in coconut, pecans, and vanilla. Pour over hot cake.