Mexican Wedding Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Recipe View 3 mins In a large bowl, whisk together the flour, baking soda, salt, and 2 cups of sugar until well combined. (3 minutes)

Recipe View 5 mins In a separate bowl, lightly beat the eggs. Add the eggs to the dry ingredients, then stir in the crushed pineapple and its juice until just blended. Be careful not to overmix. (5 minutes)

Recipe View 1 mins Pour the batter into the prepared pan and spread evenly. (1 minute)

Recipe View 35 mins Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting. (35 minutes)

Recipe View 2 mins To Make the Frosting: In a medium saucepan, combine the 1 cup sugar, butter, and evaporated milk. (2 minutes)

Recipe View 5 mins Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent burning. (5 minutes)

Recipe View 2 mins Continue to boil for 2 minutes, stirring frequently. (2 minutes)

Recipe View 2 mins Remove the saucepan from the heat and stir in the vanilla extract, coconut, and toasted pecans. (2 minutes)

Recipe View 5 mins Beat the frosting until it cools slightly and thickens to a lukewarm consistency. This will help it adhere to the cake. (5 minutes)

Recipe View 10 mins Pour the frosting evenly over the cooled cake. Let the frosting set before serving. (10 minutes)