Equipment Needed
- 9×13 inch baking pan
- Mixing bowls (medium and large)
- Whisk and rubber spatula
- Medium saucepan
- Measuring cups and spoons
Step-by-Step Instructions
We start with what might be the easiest cake batter you’ll ever make. I don’t even pull out my mixer for this one. In my large bowl, I whisk together the flour, granulated sugar, baking soda, and salt. Then, I make a well in the center and crack in the two eggs. Here’s where the magic happens: I pour in the entire can of crushed pineapple, juice and all, and the vanilla extract. I use my whisk to gently combine everything until the batter is smooth and no dry streaks remain. The batter will be thick, almost like a muffin batter, and flecked with those beautiful bits of pineapple. I fold in the optional nuts at this point for a little texture in every bite.
Now, for the pan. I generously grease my 9×13 inch baking pan with butter or baking spray. I’ve learned the hard way that this sticky cake needs a well-prepared home. I scrape every last bit of that fragrant batter into the pan, using my spatula to spread it into an even layer. It bakes in a preheated 350°F (175°C) oven. The baking time is key. I set my timer for 30 minutes and resist the urge to open the oven door. We want the top to be a lovely golden brown and a toothpick inserted near the center to come out clean or with a few moist crumbs. The smell at this stage is pure tropical bliss.
While the cake is baking, I get started on the decadent topping that makes this cake legendary. In my medium saucepan, I melt the butter over medium heat. Once it’s foamy, I whisk in the brown sugar and evaporated milk. I keep whisking until the mixture comes to a gentle boil. I let it bubble for a full two minutes, whisking constantly. This cooking time is crucial—it thickens the syrup so it soaks into the cake instead of just pooling on top. I then remove it from the heat and stir in the vanilla, coconut, and chopped nuts. The mixture will be glossy and fragrant. (See the next page below to continue…)