How to Make a Pineapple, Caramel and Pecan Cake

Pineapple cake

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How to Make a Pineapple, Caramel and Pecan Cake Recipe
17 Steps
Ingredients
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1
The ingredients for the cake

The ingredients for the cake

2
The ingredients for the topping

The ingredients for the topping

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3
The equipment you need

The equipment you need

4
Preheat oven to 180 degrees C. Then grease and flour a 22x32 cm cake tin

Preheat oven to 180 degrees C. Then grease and flour a 22x32 cm cake tin

5
Sift the flour, sugar, salt and bicarbonate of soda all together (after measuring it)

Sift the flour, sugar, salt and bicarbonate of soda all together (after measuring it)

6
Add the eggs, pineapple and juice (I cracked the eggs into a separate bowl so I could make sure there were no egg shells)

Add the eggs, pineapple and juice (I cracked the eggs into a separate bowl so I could make sure there were no egg shells)

7
Using a hand blender, mix at low speed (do not lift the hand blender or else it will flick everything out of the bowl)

Using a hand blender, mix at low speed (do not lift the hand blender or else it will flick everything out of the bowl)

8
Until it is well blended like.......

Until it is well blended like.......

9
This

This

10
Then pour the batter into whatever your baking the cake in and bake for 30-35 minutes

Then pour the batter into whatever your baking the cake in and bake for 30-35 minutes

11
While the cake is baking, get the topping ready (use a chopping board and clean knife)

While the cake is baking, get the topping ready (use a chopping board and clean knife)

12
Combine milk, sugar and butter. Bring to boil and cook for 2 minutes stirring constantly

Combine milk, sugar and butter. Bring to boil and cook for 2 minutes stirring constantly

13
Combine the pecans and coconut and then remove from heat

Combine the pecans and coconut and then remove from heat

14
When your cake has come out of the oven, pour on topping and carefully spread while cake is still hot (use oven mitts to take cake out of oven)

When your cake has come out of the oven, pour on topping and carefully spread while cake is still hot (use oven mitts to take cake out of oven)

15
16
Then you can serve it up

Then you can serve it up

17

I think I could have improved this by learning how to use a stove and saucepan before I started cooking.

Ingredients

FOR THE CAKE  
3 Cups Plain flour 
Cups White sugar 
¼ Teaspoons Salt 
2 Teaspoons Bicarbonate of soda 
2 Eggs 
625 Grams FOR THE TOPPING 
185 Milliliters Evaporated milk 
¾ Cups White sugar 
250 Grams Butter 
1 Cup Chopped pecans 
Cups Desiccated coconut 
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