God Bless America Cake

God Bless America Cake

1 (20 oz.) can crushed pineapple, with juices
2 large eggs
1/4 cup vegetable oil
1 cup sugar
1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (12 oz.) can evaporated milk
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
2 cups shredded coconut
1 cup pecans, roughly chopped, toasted
1 teaspoon vanilla extract
1/4 teaspoon salt

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Preheat oven to 350ยบ F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together eggs, sugar, brown sugar, oil and pineapple (with juices), then mix in flour, baking soda and salt.
Once cake ingredients come together, transfer to prepared baking dish.
Place baking dish in oven and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
While cake bakes, combine evaporated milk, sugar and butter in a large saucepan over high heat and bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Remove mixture from heat, then stir in shredded coconut, pecans, vanilla extract and salt.
Remove cake from oven and pour icing over the top, then spread into an even layer. Set aside and let set before slicing and serving.

corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty oven baked tortilla chips recipe you make at home that is much better than store bought corn chips. Serve with your choice of salsas and garnishes

1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. Enjoy.