Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| 2 cups | Sugar |
| 2 cups | Flour |
| 2½ teaspoon | Baking powder |
| 2 cups | Crushed pineapple and juice |
| 1 cup | Sugar |
| 1 \N | Stick butter |
| 1 can | (15-oz) evaporated milk |
| 1 cup | Coconut |
| 1 cup | Chopped pecans |
| 1 teaspoon | Vanilla |
| ½ teaspoon | Lemon extract or juice |
| \N \N | Cherries |
TOPPING
CAKE: Beat eggs and sugar until light and fluggy. Add pineapple and juice.
Sift flour and baking powder. Add to pineapple mixture. Pour into greased and floured 9x13 pan and bake at 350 for 25 minutes. TOPPING: Boil sugar, butter and milk in saucepan for 2 minutes. Remove from heat and add coconut, pecans, vanilla and extract. Spread over cake. Garnish with cherries.
MRS EARL NORTON (ALMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .