A long, long, long time ago – like 40 years ago, but wait, that would make me like 10 so, not that long ago – the idea of going to a church basement supper was some people’s idea of a really good time.
Picture this…a bunch of people, probably most from within your own community, sharing a table, eating really awesome homemade, wholesome food that that was made in someone’s kitchen just a few hours before – probably whipped together with ingredients that came from their own back yard. Tummy-filling sheppard’s pie,heart warming stew, and the best desserts on the planet.
Now, these dinners are not place to be careful of calorie consumption because, believe me, the desserts that come out of those kitchens are some of the most decedent around.
This sheet cake is a recipe that I found in the back of a church bazaar spiral-bound book I bought at a garage sale years ago. If you can get past the dozen or so recipes for different versions of tomato aspic (think tomato jello – eeeesh!), then you will have a bunch of new dessert recipes that you won’t regret dishing out a couple of bucks for!!
2 c flour
1 tsp baking soda
1 1/2 c sugar
1 tsp vanilla
1 can (540 ml) crushed pineapple, drained
1 can condensed milk
1/2 c milk
3/4 c coconut
1 c sliced almonds
1. Preheat oven to 350 and line a 9 x 13″ pan with parchment paper or spray with cooking spray.
2. In a small bowl, mix together flour, baking soda and salt; set aside.
3. In a mixing bowl, beat eggs and sugar together; add vanilla and pineapple and mix well.
4. Add dry mix into wet egg mixture and stir just until combined (do not over-mix).
5. Pour batter into prepared pan and bake until firm to the touch and browned on top (between 30-40 minutes depending on your oven).
6. While the cake is in the oven, put the condensed milk in a small saucepan; bring to a boil and cook for about 5 minutes until the mixture becomes a bit thick.
7. Poke holes in the cake when it comes out of the oven and pour the hot milk mixture over the top (it seems like a lot but it will absorb).
8. While the mixture is still sticky, spread the coconut over the top and then top with the almonds and press down slightly.
9. Let the cake cool in the pan for about 20-30 minutes.
10. Lift the cake from the pan (by lifting the parchment by the corners) and place on a cutting board; peel back the parchment and cut into squares.
Serve at room temperature or, for a really decadent treat, warm up the squares and serve with cold vanilla ice cream.