PINEAPPLE CAKE WITH BROILED COCONUT FROSTING

I took this cake to a Sunday dinner party yesterday and it was a hit.  The host hid the last two pieces so he could eat them later.  The basic cake came from here.  I took the advice from one of the comments and reduced the sugar by 1/2 C. and added 2 T. of coconut oil.  I think you could also add 2 T. of vegetable oil.  Reducing the sugar might affect the moistness of the cake so I was good with a little oil and it was perfect...a sturdy moist cake. 

The frosting reminds me of the broiled frosting I make for the oatmeal cake.  I made the cake on Saturday afternoon and by the next morning the top was hard and crystalized.  I am not sure if I cooked the syrup too long or if this is inevitable so before I served it I broiled it until it browned a little and the frosting revived in a different form.  I thought broiling it was the perfect topping.   This is a special cake and I know I will make often. 

Cake:  Hand stir the ingredients in a bowl and pour into a sprayed 9x13 Pan and bake 350 for 30 minutes or until the center is solid.

1 ½ C. white sugar mixed with 2 T. melted Coconut oil or vegetable oil

2 C. crushed pineapple (not quite a 20 oz. can)

2 eggs

2 C. flour
1/2 tsp. salt

1 teaspoon baking soda

Frosting:  Mix the ingredients in a medium sauce pan and boil on medium heat for 4 minutes until it starts to thicken

½ C. butter

1 C. sugar

¾ C. evaporated milk

Add:  1 C. sweetened shredded coconut

           1 C. chopped pecans or walnuts

            1 teaspoon vanilla

When the cake is baked poke holes in the top with a wooden spoon handle and spread the coconut frosting.  It can be eaten like this now but if you serve it later some crystallization may take place and harden the frosting.  Put the cake under a broiler for a few minutes and it will melt the frosting and brown the coconut.  Or you can do this right off.  I liked it broiled.  

Before broiling