Self frosting pineapple-coconut cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Crushed pineapple in syrup (8 3/4 oz can) |
| ⅓ | cup | Shorteing |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 1¼ | cup | Flour (sifted all purpose) |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Coconut (flaked) |
| ⅓ | cup | Brown sugar |
| ⅓ | cup | Walnuts |
| 3 | tablespoons | Margarine or butter (melted) |
Directions
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Thoroughly drain pineapple, reserving ½ cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg.
Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition.
Spread ½ of batter in greased and floured 8" round cake pan.
sprinkle with crushed pinapple. Cover with remaining batter.
in small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter.
Bake at 350 degrees F. for 35 to 40 minutes or until cake tests done.
Cut into wedges and serve warm with ice cream.
From: The Omaha World Herald, (no date but the paper is yellowed, must be about 1984 - 87) Shared 7/93