Close
Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| granulated sugar: 2 cups |
| eggs: 2 |
| crushed pineapple: 1 20oz can (with juice) |
| granulated sugar: 1 cup |
| salted butter: 1/2 cup |
| evaporated milk: 1 cup |
| flaked coconut meat: 1 cup |
| vanilla extract: 1 tsp |
| pecans (chopped): 1/2 cup |
Mexican Wedding Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350*F.
- Grease and flour one 9X13 baking pan.
- Combine flour, soda, salt and 2 cups sugar; set aside.
- Beat the eggs and add them to the flour mixture.
- Stir in the pineapple and juice until just blended.
- Pour batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted into cake comes out clean.
- To make frosting bring 1 cup sugar, butter and evaporated milk to a boil in a medium saucepan.
- Boil for 2 minutes, watching carefully to be sure it doesn't burn.
- Stir the mixture frequently while cooking.
- REmove from heat and stir in the vanilla, coconut and pecans.
- Beat until it cools to lukewarm, then pour over the cooled cake.