Ingredients
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 1 cup vegetable oil
– 4 eggs
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup crushed pineapple, drained
– 1 cup shredded coconut, toasted
– 1 cup chopped pecans or walnuts (optional)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– 9×13-inch baking pan
– Rubber spatula
– Measuring cups and spoons
– Cooling rack (for cooling the cake)
– Small saucepan (for the topping)
Step-by-Step Instructions
To get started, preheat your oven to 350°F (175°C) and grease your 9×13-inch baking pan. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil, mixing until well incorporated. Then add the eggs, one at a time, ensuring each is fully combined before adding the next. The batter should be creamy and well-mixed at this point. After that, sift in the flour, baking soda, and salt, and stir gently until just combined. Finally, fold in the drained crushed pineapple, shredded toasted coconut, and nuts if you’re using them. The blend of textures is heavenly! (See the next page below to continue steps…)