| This cake is oh-so-good! It's rich, gooey and delicious! I got the recipe years ago from Dianne. Like the name suggests, it came from our Uruguayan Missionary Home. URUGUAYAN MISSIONARY HOME PINEAPPLE COCONUT CAKE Cake: Mix together: 2 cups flour 1 1/2 cups sugar 2 teaspoon baking soda Add and mix: 1 large can crushed pineapple (in own juice), undrained 2 eggs Pour into ungreased 9x13-inch pan. Bake at 350 degrees for 30 minutes. Frosting: Combine in heavy saucepan: 1 1/2 cups sugar 1 cube margarine (1/2 cup) 1 teaspoon vanilla 1 small can (5 ounce) evaporated milk Add: 1 cup (or more) walnuts 1 cup (or more) of shredded coconut Cook, stirring constantly til bubbly, about 7 minutes. Pour over hot cake while frosting is hot. |
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