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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 2 |
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This cake is made at Ivy Lea, a restaurant at a resort along the St. Lawrence River in Ontario Canada. I haven't made it yet, but it looks interesting. The coconut must be the white caps on the River. (I much prefer the River on a calmer day.) I present it for the adventurous at heart who want to try an untried recipe. Enjoy! Ingredients:
2 cups flour |
2 cups sugar |
1 (15 ounce) can pineapple tidbits |
2 teaspoons baking soda |
2 large eggs |
1 cup grated coconut |
1/4 lb butter |
1 cup sugar |
1 (14 ounce) can evaporated milk |
Directions:
1. Method for the Cake:.
2. Preheat oven to 350°F.
3. Whisk together the flour and baking soda; set aside.
4. In a separate bowl, beat the eggs and sugar together until fluffy.
5. Add the pineapple and flour and soda mixture.
6. Stir just until mixed.
7. Pour the batter into a prepared (greased and floured) 12 round pan.
8. Bake for 30 to 40 minutes until set and browned on top or until cake tests done.
9. Ice while the cake is warm.
10. Method for Icing:.
11. On the stovetop, bring the sugar, butter and milk to a boil for 3 minutes, stirring constantly.
12. Remove from the heat and add the coconut.
13. Pour the hot icing mixture over the warm cake.
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