Mexican Wedding Cake

Name: Mexican Wedding Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Mexican
Ingredients: 2 teaspoons baking soda; 118 milliliters butter; 567 grams crushed pineapple with juice; 237 milliliters flaked coconut; 2 eggs; 237 milliliters evaporated milk; 473 milliliters all-purpose flour; 118 milliliters chopped pecans; 1 teaspoons salt; 1 teaspoon vanilla extract; 237 milliliters white sugar; 473 milliliters white sugar

Mexican Wedding Cake is a Mexican recipe that serves 15. This dessert has 621 calories, 8g of protein, and 24g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut, flour, pecans, and a few other things to make it today. Wedding will be even more special with this recipe. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

Oven

Combine the flour, baking soda, salt and 2 cups sugar; set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended.

Ingredients you will need

Crushed Pineapple

All Purpose Flour

Juice

Egg

Pour batter into the prepared pan.

Equipment you will use

Frying Pan

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.

Equipment you will use

Toothpicks

Oven

To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking.

Ingredients you will need

Evaporated Milk

Granulated Sugar

Frosting

Butter

Equipment you will use

Sauce Pan

Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Ingredients you will need

Coconut

Vanilla

Pecans

Equipment

Ingredients

Servings:

2teaspoons

baking soda 118milliliters

butter 567grams

crushed pineapple with juice 237milliliters

flaked coconut 2

eggs 237milliliters

evaporated milk 473milliliters

all-purpose flour 118milliliters

chopped pecans 1teaspoons

salt 1teaspoon

vanilla extract 237milliliters

white sugar 473milliliters

white sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.