Thursday, April 17, 2008

Gooey Cake Bars

A lady at church brought this to a leadership meeting I attended in January. I am not usually a coconut fan, honestly I did not know it was in there until she sent me the recipe. These are rich so you may want to cut the bars small.

2 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
2 large eggs
2 (8-oz.) cans crushed pineapple (undrained)
1 tsp. vanilla extract

Coconut Icing recipe below

Preheat oven to 350 degrees. Lightly grease and flour a 13x9 baking pan.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add eggs, pineapple, and vanilla. Beat at medium speed with an electric mixer until well combined. Pour batter into the prepared pan and bake for 30 minutes, or until a wooden pick inserted in the middle comes out clean. Using the end of a wooden spoon poke ½ inch deep holes in top of cake at 1 inch intervals. Pour Coconut Icing over hot cake. Cut into squares to serve. Store leftovers in refrigerator.

Coconut Icing
1 cup butter
1 (5-oz) can evaporated milk
1 ½ cups sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened flaked coconut

In medium saucepan, combine butter, evaporated milk and sugar. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Mix in nuts and coconut pour over cake.

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