Hawaiian Paradise Cake Enjoy a tropical twist with this delightful Hawaiian Paradise Cake, featuring a moist pineapple-infused cake topped with a rich, creamy mixture of coconut and pecans. Ingredients: For the Cake: 2 cups all-purpose flour 2 cups granulated sugar 2 tsp baking soda 2 large eggs 20 oz crushed pineapple (undrained) 1/4 cup canola oil 1/4 tsp salt 1 tsp pure vanilla extract For the Topping: 1 cup evaporated milk 1 1/2 cups sugar 3/4 cup unsalted butter or margarine 1 tsp pure vanilla extract 1 cup chopped pecans 1 cup shredded coconut Directions: 1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. 2. In a large mixing bowl, combine flour, granulated sugar, baking soda, eggs, crushed pineapple (including the juice), canola oil, salt, and vanilla extract. Mix until fully combined, ensuring the mixture is smooth and free of lumps. 3. Pour the batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. 4. While the cake is baking, prepare the topping. In a medium saucepan, mix together the evaporated milk, sugar, and butter. Cook over medium heat, stirring continuously until the butter melts and the mixture begins to boil. Let it boil for 3 minutes, then remove from heat. Stir in the vanilla extract, chopped pecans, and shredded coconut until well combined. 5. When the cake is done baking, remove it from the oven and use a fork to poke holes all over the top. Pour the warm topping over the cake, spreading it evenly to ensure it seeps into the holes and covers the entire cake. 6. Allow the cake to cool completely before serving to let the topping set.
