Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Flaked coconut |
½ cup | Butter |
1 cup | Crushed pineapple |
2 \N | Eggs |
2 teaspoons | Baking powder |
¼ cup | Water |
¾ teaspoon | Vanilla |
1 cup | Sugar |
2 cups | Flour |
½ teaspoon | Salt |
3 ounces | Cream cheese |
1 tablespoon | Milk |
1 pinch | Salt |
2½ cup | Confectioners' sugar |
¼ teaspoon | Vanilla |
FROSTING
Combine coconut and water. Let stand while mixing the cake. Cream butter, sugar, salt, and vanilla. Add eggs one at a time and beat well. Add coconut; mix well. Add dry ingredients and pineapple alternately; mix well.
Bake in cupcake tins, 350 F, 15 to 20 minutes.
Frosting: Combine until smooth. Shared by Sherilyn Schamber
Recipe by: State Fair Blue Ribbon Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by sherschm <sherschm@...> on Mar 17, 1997