My partner found this recipe on a blog. So easy to make it is literally like doing nothing. I tweaked the original recipe a little because it seemed a bit too sweet to my taste. The result was just amazing: a cake incredibly moist with just the right amount of frosting on top. My frosting came out browner than the original recipe because I used light brown sugar instead of white sugar.
2 cups all-purpose flour
2 tsp baking soda
1 and 1/2 cups sugar
1/2 tsp vanilla extract
2 1/2 cups (20 oz) crushed pineapple, undrained
1 stick butter, 113 g
3/4 cup evaporated milk
1 cup sugar
1 cup chopped nuts
1 cup coconut shredded
Mix all cake ingredients with a spoon. Pour into oiled 9x13 inch (23x33 cm) pan and bake in 350 F (175 C) oven for 30 - 40 minutes or until center of the cake is done.
Cook butter, evaporated milk and sugar until thickened, about 5 minutes, stirring often. Add nuts and coconut.
While cake is still hot, poke it with a skewer to help frosting soak into cake. Immediately pour frosting over it.