Ingredients:
2 cups self-rising flour
2 eggs
2 cups sugar
2 teaspoons baking soda
2 cups crushed pineapple, drained
Icing:
1 cup sugar
1 stick margarine or butter
1 small can of Pet milk (5 oz) or evaporated milk
1 cup coconut
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13-inch pan.
In a mixing bowl, combine the self-rising flour, eggs, sugar, baking soda, and crushed pineapple. Until all the ingredients are fully incorporated, mix well.
Scatter the batter evenly in the pan that has been oiled.
Preheat the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Don’t forget to check for doneness.
Make the frosting while the cake is still warm.
In a saucepan, combine the sugar, margarine or butter, and Pet milk or evaporated milk. Bring the mixture to a boil, stirring constantly, and continue boiling for 2 minutes.
Remove the saucepan from the heat and add the coconut, vanilla extract, and chopped pecans. Stir well to combine.
Pour the warm icing mixture over the cake, spreading it evenly.
Allow the cake to cool before serving.
Enjoy your Yum Yum Cake, a delicious and traditional Southern treat!