The Perfect Summer Treat

kitchmenow.com

Sabina de Stecher

Intermediate cook with extensive experience cooking gluten free.

1 can 20 oz. crushed pineapple, with juices (567 g)

2 large eggs

¼ cup vegetable oil 60 ml

1 cup sugar 200 g

½ cup brown sugar 100 g

2 cups all-purpose flour 240 g

2 teaspoons baking soda

subheading: ½ teaspoon salt For the icing:

1 can 12 oz. evaporated milk (354 ml)

1 cup 2 sticks unsalted butter (226 g)

1 ½ cups sugar 300 g

2 cups shredded coconut 170 g

1 cup pecans roughly chopped and toasted (100 g)

1 teaspoon vanilla extract

¼ teaspoon salt

Directions at kitchmenow.com

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