Anna Sultana’s Pineapple Cake with Coconut Pecan Topping

Got an email about Ma’s Cinnamon Swirl Sour Cream Coffee Cake.

She doesn’t use pecans normally and asked if there’s another recipe that would use more of the pecans, since they come in a fair-sized bag.

No Problem.

Ma had a recipe for a Pineapple Cake that had a Coconut Pecan Topping.

Pineapple and coconut were popular in the United States in the 1950s.

That was because Hawaii was becoming the 50th State.

So Ma saw this recipe in the newspaper, made it and we enjoyed it.

A good recipe is a good recipe.

Even if it is over 50 years old!

Hints:

As with the coffee cake, if you don’t have pecans then chopped walnuts or almonds also works in the topping recipe.

After pouring the topping over the cake, some folks like to run the cake under the broiler for a few minutes to brown the coconut a bit.

If you do this, keep an eye on it so the coconut browns and doesn't burn.

You can use this coconut topping over a chocolate cake and call it German chocolate.

No, Germany wasn’t planning to become a state!

                        Pineapple Cake with Coconut Pecan Topping

For the Cake

Preheat oven to 350º

Grease a 9×13 inch pan

In a large mixer bowl combine

1 1/2 Cups sugar
2 teaspoons baking soda
2 Cups flour
1/2 teaspoon salt

Add
2 eggs
1 teaspoon vanilla

Mix well at medium speed, about 5 minutes.

Scraping the bowl with a rubber spatula, stir in

1 (15 1/2 ounce) can crushed pineapple

Spread the cake batter in the prepared pan.

Bake for 40 minutes.

The cake’s centre should spring back. 

WHILE THE CAKE IS BAKING:

For the Coconut Topping

In a large pot place

1 1/2 Cups sugar
1/2 Cup butter
5 ounces evaporated milk
1 Cup pecans, chopped
Pinch of salt
1 1/2 Cups coconut
1 teaspoon vanilla

Bring to a boil.

While stirring, allow to boil for 6 minutes.

While the cake is still warm pour the topping over the cake and spread it evenly with a heatproof spatula.