Look! I bought more dishes. I have a problem. Actually, I had some of these already, I just found more to add to my set. They’re called “Starburst” and they are made by Franciscan. Perfect to show off some of Nana’s scrumptious pineapple cake.
Is this Hawaii? Or some kind of East Bay suburban luau? Oh, if we only knew. Who is this lady sitting next to Nana and Boppa? Why do they both have the same bouffant blonde up-do? So many questions.
This is Boppa’s crew cut and moustache phase. I think this phase was nearly over by the time I came around. The moustache looks weird to me.
This sheet cake I made certainly could’ve been used for a luau, or a tiki party. It’s a nice little cake–moist and full of pineapple and coconut flavor. Let’s make the cake first, shall we?
Just mix all the ingredients together in a bowl. You don’t even need a mixer. I sprayed the cake pan (a Pyrex) with that gross spray but you can grease it up however you like.
As you can see, the cake will get pretty dark by the time that the center is set. That’s ok.
Now it’s time to put together the stuff that gets poured over the top. Kind of like icing, but runnier. Nana’s recipe calls for a “small can of evaporated milk”—well I got the smallest there was but I think it was too big. Get the normal size (as shown) but only use half. Nana’s recipe also calls for a “can of coconut” and according to my Auntie Anne, that is not coconut milk. Apparently there used to be a product that was toasted coconut, sold in a small can the size of tomato paste. I just used flaked coconut–there weren’t any cans of coconut that I could find.
Heat the ingredients together and let cook for a little while.
Pour over the cake, spreading the coconut and nuts over the top.
You think it’s going to be gross and soggy, but the warm cake just soaks it all up. Just let it get cool before you try to cut into it.
I think this would be perfect with a nice scoop of coconut ice cream or sorbet.
A perfect and easy make-ahead dessert for your next luau!