Prep 25 mins
Cook 40 mins
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!
- 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
- Method for the Cake:.
- Preheat oven to 350°F.
- Whisk together the flour and baking soda; set aside.
- In a separate bowl, beat the eggs and sugar together until fluffy.
- Add the pineapple and flour and soda mixture.
- Stir just until mixed.
- Pour the batter into a prepared (greased and floured) 12" round pan.
- Bake for 30 to 40 minutes until set and browned on top or until cake tests done.
- Ice while the cake is warm.
- Method for Icing:.
- On the stovetop, bring the sugar, butter and milk to a boil for 3 minutes, stirring constantly.
- Remove from the heat and add the coconut.
- Pour the hot icing mixture over the warm cake.