HAWAIIAN SPONGE CAKE
FOR THE CAKE:
2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 (20 oz) can crushed pineapple
2 eggs, lightly beaten
FOR THE CREAMY FROSTING:
3/4 cup sugar
3/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup chopped nuts
1/2 cup flaked coconut
TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9-inch pan.
In large bowl, combine flour, sugar, baking soda and salt. Add undrained pineapple and eggs. Stir until combined. Pour batter into prepared pan.
Bake at 350 degrees F for 30 minutes, or until done. Cool in pan for 10 minutes.
Spread creamy frosting over hot cake in pan.
TO MAKE THE CREAMY FROSTING:
Combine 3/4 cup sugar, evaporated milk, butter, and vanilla in a saucepan. Bring to a boil. Boil about 7 minutes, stirring until mixture is thickened.
Stir in 1/2 cup chopped nuts and 1/2 cup flaked coconut.
Source: Women's Circle magazine, 1992
FOR THE CAKE:
2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 (20 oz) can crushed pineapple
2 eggs, lightly beaten
FOR THE CREAMY FROSTING:
3/4 cup sugar
3/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup chopped nuts
1/2 cup flaked coconut
TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9-inch pan.
In large bowl, combine flour, sugar, baking soda and salt. Add undrained pineapple and eggs. Stir until combined. Pour batter into prepared pan.
Bake at 350 degrees F for 30 minutes, or until done. Cool in pan for 10 minutes.
Spread creamy frosting over hot cake in pan.
TO MAKE THE CREAMY FROSTING:
Combine 3/4 cup sugar, evaporated milk, butter, and vanilla in a saucepan. Bring to a boil. Boil about 7 minutes, stirring until mixture is thickened.
Stir in 1/2 cup chopped nuts and 1/2 cup flaked coconut.
Source: Women's Circle magazine, 1992
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Mother Popple's Poppyseed Cake
- Pound Cake with Lemon Icing (tube pan, Alice's Restaurant Cookbook, 1960's)
- Fresh Coconut Cake and Frosting for Kathy
- Double Fudge Chocolate Cake with Incredible Chocolate Icing (1980's)
- Cream Cheese Pound Cake
- Fresh Orange Birthday Cake with Orange Cream Cheese Frosting (using cake mix)
- Mocha Loaf Cake (yellow pound cake with Mocha Butter Cream Frosting)
- Chocolate Hazelnut Cake with Mocha Glaze
- Greek Spiced Cake with Brandy Glaze (using cake mix)
- Silken Gold Cake with Silken Gold Icing - Spry recipe booklet
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute