My grandma used to make a sheet of cake every day so that it was ready for my aunts, uncles, and mom when they got home from school. My mom did not eat cake every day in her childhood. However, I thought about that fact and wondered how dedicated a homemaker it would take to bake a cake every day. Although a sheet cake may seem easier to make, it’s still quite a commitment. This recipe is not my grandmother’s, but it reminded me of her when the old recipe card was found. It is most likely the same era. This cake would be great for everyday baking, but still feel special enough to be a treat. This simple, sweet, delicious cake has a moist crumb and a wonderful boiled frosting.
Serves 8-10
45 minutes
INGREDIENTS
For the cake:
1 1/2 cups sugar
2 cups flour
1/2 cup oil
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (20 oz) can crushed pineapple, juice included
For the frosting:
1 stick oleo margarine
1 cup granulated sugar
3/4 cup milk
1 cup nuts, chopped
1 1/2 cup shredded coconut
PREPARATION
Preheat oven to 350°F and grease a 9×13-inch baking dish. Set aside.
In a large mixing bowl, mix together all cake ingredients until well combined. Pour into prepared baking dish.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven; while cake cools, make frosting.
Combine margarine, 1 cup sugar, and milk in a medium saucepan and boil for 10 minutes. Remove from heat and stir in chopped nuts and coconut.
Spread over cake while still warm. Slice, serve, and enjoy!
