Mexican Wedding Cake

Method4 steps · about 55 min

1. 1

   Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour (2 cups) one 9x13 inch baking pan. Combine the flour, baking soda (2 teaspoons), salt (½ teaspoon) and 2 cups sugar; set aside.

   Uses 2 cups all-purpose flour · 2 teaspoons baking soda · ½ teaspoon salt · 2 cups white sugar

2. 2

   Step 2: Beat the eggs (2) and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

   Uses 2 cups all-purpose flour · 2 eggs · 1 (20 ounce) can crushed pineapple with juice

3. 3

   Step 3: Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.

   Bake cake · 30 min

4. 4

   Step 4: To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter (½ cup), and evaporated milk (1 cup). Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla (1 teaspoon), coconut and pecans (½ cup). Beat until it cools to lukewarm then pour over the cooled cake.

   Uses 1 cup white sugar · ½ cup butter · 1 cup evaporated milk · 1 cup flaked coconut · 1 teaspoon vanilla extract · ½ cup chopped pecans