Ingredients
2 cups Domino sugar
2 cups Gold Medal all-purpose flour
1/2 cup vegetable oil
2 Eggland’s eggs
1 (20-ounce) can crushed pineapple with juice
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Icing:
1 cup Domino sugar
1/2 cup Challenge butter, cut into chunks
2/3 cup evaporated milk
pinch of salt
3/4 cup sweetened shredded coconut
1/2 cup toasted pecans, chopped
Instructions:
Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.
From: http://reciperoost.com/2017/10/28/holy-cow-this-sheet-cake-is-amazing/
