Pineapple Coconut Poke Cake

Okay, so I want to fully disclose that I have no idea where this recipe originated.  It was passed to me through a friend; If you know..Please let *me* know so I can give credit where credit is due. It's definitely not my intention to steal a recipe (or anything) and pass it off as my own.  
Easy Pineapple Coconut CakePhew, okay.. With that being said, this cake is SO delicious, I just *had* to share.

I have made this recipe (many times now)..It quickly became one of my hubby's favs.  This cake definitely isn't diet friendly / Gluten Free etc, but I can almost guarantee will be a huge hit for those of you who can enjoy such desserts! 

For the Cake:
2 Eggs
2 Cups Flour
2 Cups Sugar
1 tsp Vanilla
1 tsp Baking Soda
14-16 oz can of undrained, crushed pineapple

For the Glaze:
1 tsp Vanilla
1 Cup Sugar
½ cup Butter (1 stick)
¾ cup Evaporated Milk
1 Cup Shredded Coconut
1 cup Nuts, I use chopped California Walnuts


Preheat oven to 350°
In a bowl, mix sugar, flour, eggs, baking soda, vanilla and pineapple with a spoon until well blended.
Pour batter into a 9×13 baking dish and bake for 30 to 35 minutes.  Just do a toothpick check and make sure the top is a golden brown!
Once cake is done, poke holes throughout, using a skewer or fork.

Icing Instructions
While cake is baking, let's prepare the icing!
Mix together butter, sugar and evaporated milk.
Heat on stove, on medium until a bit thickened (about 5 mins or so
Turn off the heat.  Now add in coconut, chopped nuts and the vanilla.  

Pour glaze over top cake while still warm – Enjoy!! 

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