Try making this Yum Yum Cake the next time you have a family gathering for a sweet and decadent dessert that is sure to have rave reviews. A delicious cake topped with homemade icing that includes coconut and pecans.
ICING:
– ½ cup butter (1 stick)
– 1 cup granulated sugar
– ⅔ cup evaporated milk (the small 5 ounce can)
– 1 cup shredded coconut
– 1 cup finely chopped pecans
Begin making the cake using a large bowl, mix together the dry ingredients. The 2 cups self-rising flour and 2 teaspoons baking soda until combined. Set aside.
In a separate medium bowl, stir together the 2 large eggs, 2 cups granulated sugar, 2 cups crushed pineapple, and 1 teaspoon vanilla extract until combined.
Make a well in the center of the flour mixture and pour in the egg mixture. Whisk to combine (or use an electric mixer) all of the ingredients together, careful not to overmix.
Add the cake batter to the prepared baking dish and spread it into an even single layer. Place into the oven to bake for 40 to 45 minutes, until a cake tester (toothpick) comes out with little to no crumbs.
While the cake is cooling, begin preparing the icing. In a small saucepan over medium-high heat, add the ½ cup (1 stick) butter and allow it to melt, stirring constantly. Add the 1 cup sugar and whisk to combine.
Adjust the heat to medium-low and slowly whisk in the ⅔ cup (5 ounces) milk for about 1 to 2 minutes. Turn off the heat and add in the 1 cup coconut and 1 cup chopped pecans, stir to combine.
Pour the icing in an even layer over the top of the cake in the pan. It is perfectly fine if the cake is still warm. Allow the cake time to cool and set for about 5 to 10 minutes before cutting to serve.