Pineapple Sheet Cake

Easter has come and gone and what a glorious day it was!  The day started with church and breakfast at our favorite local place… The Brick.  Then onward home to prepare some dishes for our family gathering at the farm lake for some fun, fellowship, great food by lots of good cooks and fishing.  I must not forget to mention the biggest event – The Annual Easter Egg Hunt.  One of the dishes I prepared to share was dessert.  My grandmother made this cake almost every Easter.  I will always remember the jelly beans on the top of her cake, so those were not left off of mine!  My daughter and I also made some sugar cookies to take for the kids.  They were not very pretty (see pictures at the end of this post.) …we just were not into decorating on this particular day.  That was okay, though, because once I placed the container of cookies on the picnic table…they quickly disappeared.

Pineapple Sheet Cake
(Printable Copy)
INGREDIENTS
2 cups sugar
1 teaspoon baking soda
2 cups flour, sifted 3 times
2 eggs
pinch salt
1/2 cup oil
1 large can crushed pineapple, drained
DIRECTIONS
Spray a large cookie sheet (w/sides) generously with cooking spray.  Mix dry ingredients.  Add remaining ingredients and mix well.  Pour into prepared cookie sheet.  Bake at 350 degrees for 25 minutes. Begin preparing icing. Pour icing over hot cake when it comes out of oven.
Coconut Frosting
INGREDIENTS
2/3 cup evaporated milk
1 stick margarine
1 cup sugar
1 cup pecans, chopped
2 cups coconut
jelly beans, optional
DIRECTIONS
Mix evaporated milk, margarine and sugar in medium saucepan.  Heat, on low heat, to boiling.  Continue to boil, stirring constantly, for 8 minutes.  Beat, with an electric mixer, until thickened.  Add chopped nuts and 1 cup coconut.  Spread onto hot cake.  Let cool.  Sprinkle remaining 1 cup coconut on top.  Optional:  add jelly beans to top of cake.

Sifting flour three times ensures that clumps are eliminated and adds air to flour which will make for lighter cakes.  A paper plate works great for sifting.  They are flexible, which allows you to fold and pour into sifter.  

This is an exhausting step, but well worth it!  You must stand and stir the entire 8 minutes to avoid scorching.

 Stir in nuts and coconut after you finish beating with electric mixer.

Be real careful to spread icing gently to avoid breaking to of hot cake.  Spacing out the frosting, like pictured, will help when applying the icing to top of cake. 


NOT OUR BEST DECORATED SUGAR COOKIES…but they tasted amazing!


Comments

  1. Bonnie DeLaney says:

    I'm going to make this cake, Jackie. The sugar cookies look delicious!

  2. Anyway we could "lighten up" the cake? I am guessing it is worth the calories! A lady at church used to bring a cake like this to carry ins.. . . delicious!

  3. Missouri Farm Chick says:

    You'll love the cake Bonnie! Tip: It's really good cold from the refrigerator. Enjoy!

  4. Missouri Farm Chick says:

    Let's see Diane…Maybe try Splenda for the sugar and applesauce for the oil. Let me know if you try this…or any other substitutions. Have fun experimenting! Your grandchildren will love this cake…mine do! They eat the jelly beans off the top first. Imagine that!