Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com
This cake is moist and flavorful thanks to the addition of crushed pineapple in the cake and it's wonderful brown sugar sauce. It's mixed in one-bowl and then baked. As soon as the cake emerges from the oven, it is topped with a luscious mixture of brown sugar, coconut and nuts, with a brown sugar sauce poured all over, and baked again. Whenever I make this recipe, it disappears very quickly.
CAKE RECIPE HELP
Serve the cake for a party: Cut a pineapple in half lengthwise (leave the leaves on the pineapple and cut through them lengthwise as well), and scoop out the fruit. To do this, run a sharp knife (or grapefruit knife) down around the edge of the pineapple to the bottom, and remove the fruit all in one piece. Cut the pineapple into large squares. Toast 1/2 cup flaked coconut. Place the fruit in the pineapple boat and sprinkle with toasted coconut. Pre-cut the cooled cake into squares, and place the squares on a pretty serving platter.
STEP I: MAKE THE CAKE
2 cups all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking soda
1 teaspoon salt
1 (13 1/2 ounce) can crushed pineapple with juice
1 cup dark brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1. Position the oven shelf to the middle of the oven. Preheat the oven to 350 degrees F.
Grease a 9 x 9-inch square pan. (Do not line with parchment paper.) Set aside.
2. In a medium-size bowl, combine the flour, baking soda and salt. Make a well in the center.
3. In another medium bowl, whisk together the crushed pineapple in juice, brown sugar, eggs and vanilla.
4. Pour the crushed pineapple mixture into the well of the flour mixture.
With a hand-held electric mixer, mix the ingredients for 2 minutes on low speed.
Pour the cake batter into the prepared pan.
5. Bake cake for 45 minutes or until the top springs back when lightly pressed in the middle. While the cake bakes, prepare the Cake Topping and Sauce, in Step II.
Do not turn off the oven when the cake has done baking.
STEP II: MAKE THE CAKE TOPPING AND SAUCE
1/2 cup dark brown sugar, packed
1/2 cup flaked sweetened coconut
1/2 cup walnuts or pecans, chopped; chop and then. measure
Mix together in a small bowl.
1/4 cup unsalted butter, melted
1/4 cup whole or 2% milk
1/4 cup dark brown sugar, packed
1 teaspoon pure vanilla extract
Mix together in a measuring cup with a pouring spout.
STEP III: FINISH THE CAKE WITH THE TOPPING AND SAUCE AND CONTINUE BAKING
1. Remove the baked cake from the oven (Step I). Do not turn off the oven.
Place the hot cake in its pan on a foil-lined baking sheet, preferably rimmed.
2. Poke holes half-way down through the cake, all over the top, with a wooden skewer. Immediately spread the topping mixture (Step II) over it.
3. Next, pour the sauce (Step II) on top and put the cake back in the oven for about 20 minutes.
NOTE: It is likely that the cake's topping will drip onto the foil-lined baking sheet during baking
The cake is best served warm.
Keeps refrigerated for a few days, well wrapped.