🍰 Granny Cake with Coconut

Here’s a classic Granny Cake with Coconut — a super moist old-fashioned cake topped with a warm coconut glaze that soaks into every bite. It’s nostalgic, easy, and absolutely delicious!

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🍰 Granny Cake with Coconut

Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: 1 hour
Servings: 12

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📝 Cake Ingredients:

• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 (20 oz) can crushed pineapple, undrained
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts (optional)

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🥥 Coconut Glaze Topping:

• ¾ cup evaporated milk
• ½ cup granulated sugar
• 1 stick (½ cup) butter
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Make the cake batter:
   • In a large bowl, mix sugar, brown sugar, flour, baking soda, and salt.
   • Add eggs, pineapple (with juice), and vanilla. Stir until well combined.
   • Fold in chopped nuts if using.
   • Pour batter into prepared pan and spread evenly.
3. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
4. Make the glaze while the cake bakes:
   • In a saucepan over medium heat, combine evaporated milk, sugar, and butter.
   • Stir until melted and smooth, then stir in coconut and vanilla.
   • Simmer for 2–3 minutes, then remove from heat.
5. Pour the hot glaze over the cake as soon as it comes out of the oven.
   • Use a fork or toothpick to poke small holes in the cake so the glaze seeps in.
6. Let cool slightly before serving. Can be enjoyed warm or at room temp.

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🔄 Storage:

• Store tightly covered at room temperature for 2–3 days, or in the fridge for up to 5 days.
• Tastes even better the next day as the flavors meld!