Categories: Cakes - Frosting - Icing
Ingredients
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 (13 1/2 oz.) can crushed pineapple, undrained
- 1/2 cup packed brown sugar
- 1/2 cup flake coconut
- 1/2 cup pecans
- Ambrosia Icing:
- 6 egg yolks, beaten
- 1 cup granulated sugar
- 1/4 cup butter
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla extract
Directions
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Combine sugar, vanilla and eggs in a large mixing bowl. Beat 2 minutes at medium speed. At low speed, add the flour, baking soda, salt and pineapple. Beat 1 minute.
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Pour into a greased 12 × 8 inch pan. Sprinkle with brown sugar, coconut and pecans.
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Bake at 350 degrees for 45 to 50 minutes, or until pick inserted in the center comes out clean.
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Just before cake is done, prepare the sauce or Ambrosia icing. Pour over warm cake. Cool before serving.
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For the sauce: melt 1/2 cup butter and stir in 1/2 cup light cream, 1/2 cup sugar and vanilla to taste.
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Ambrosia Icing:
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Beat egg yolks and sugar until light and fluffy. Add butter, lemon juice and vanilla and beat until smooth.