Elvis Presley sheet cake, inspired by the king of rock ‘n’ roll himself, is a delicious and moist cake often featuring pineapple, coconut, and pecans. Here’s a recipe to make this delightful dessert:
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 (20 oz) can crushed pineapple with juice
- 1 teaspoon vanilla extract
Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2/3 cup evaporated milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, then stir in the crushed pineapple with juice and vanilla extract.
- Combine and Mix: Add the wet ingredients to the dry ingredients, mixing until well combined.
- Bake: Pour the batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.
For the Frosting:
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Cook: Add the sugar and evaporated milk to the melted butter. Bring the mixture to a boil and cook for 4-5 minutes, stirring constantly.
- Add Coconut and Pecans: Remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
- Frost the Cake: Pour the warm frosting over the cooled cake, spreading it evenly with a spatula.
- Cool and Serve: Allow the frosting to set before serving. The cake can be served warm or at room temperature.
Enjoy this delicious Elvis Presley sheet cake at your next gathering or as a special treat for yourself!