Pineapple Coconut Church Cake

I often refer to recipes as Church recipes. If you've ever been to a Church Supper, Luncheon, Breakfast or a Church Festival you know how amazing the food can be. Everyone is asked to bring a dish and most people bring their favorite family Casserole, Salad or Dessert. And...... you walk away from any Church meal with a new recipe.
Here's just one more of those recipes that I wanted to share.

Pineapple Coconut Church Cake

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Batter:
8 TBS Butter, room temperature
2 C Granulated Sugar
2 C Flour
2 Large Eggs
1 tsp Baking Soda
1 tsp Vanilla
2 - 8oz. cans of Crushed Pineapple, undrained You need a total of 16 ounces of undrained crushed pineapple.

Frosting:
8 TBS Butter
1 C  Granulated Sugar
3/4 C Evaporated Milk
1 C Flaked Coconut
1 C Chopped Pecans
1 tsp Vanilla

Batter:
Butter
Sugar
Milk
Coconut
Pecans
Vanilla
Mix well by hand with a spoon.
Pour into the pan.

Bake for 35 - 40 minutes.
Remove the pan to a rack and allow to sit while you make the Frosting.

Frosting:

In a saucepan on medium heat:
Butter
Sugar
Milk
Stirring constantly.
It will begin to boil.
Cook for 5 minutes.
It will begin to thicken.
Remove from heat.

Add:
Coconut
Pecans
Vanilla
Mic well.
Pour evenly over the cake.

Enjoy!
Peace in the Kitchen!