Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 c Crushed pineapple -- 1 20 oz
Can
1 c Packed light brown sugar
1/3 c Dried coconut
1/4 c Nuts -- minced
1 1/2 ts Vanilla extract
3/4 ts Ground cinnamon
1/4 ts Ground cloves
4 lg Eggs
2/3 c Sugar
3/4 c All-purpose flour
1 ts Double-acting baking powder
1/2 ts Salt
Powdered sugar
Topping (* see note)

1. Drain pineapple well; reserve 3/4 cup juice and 1/2 cup crushed
pineapple for topping. 2. Combine in a large mixing bowl the drained
pineapple, brown sugar, coconut, nuts (your choice), 1 teaspoon
vanilla extract, cinnamon and cloves. Mix well and spread over the
bottom of an ungreased 15 x 10 x 1-inch jelly-roll pan. Set aside. 3.
Place egg whites in a bowl and beat until soft peaks form. Gradually
add 1/3 cup sugar and beat until stiff but not dry. Set aside. 4. In
a separate bowl, beat egg yolks until thick and pale yellow;
gradually beat in remaining 1/3 cup sugar and 1/2 teaspoon vanilla.
Gently fold egg whites into egg yolk mixture. 5. Sift flour with
baking powder and salt. Gently fold flour mixture into egg mixture.
Spread batter evenly over pineapple mixture in pan. 6. Bake in
preheated 375-degree oven for 20-25 minutes. 7. Carefully loosen cake
around edges. Invert cake onto kitchen towel which has been sprinkled
with powdered sugar. Let stand 3-4 minutes then roll up, jelly-roll
fashion. 8. Cool cake then garnish with pineapple topping.

* TOPPING: Combine 3/4 cup reserved pineapple juice, 2 tablespoons
sugar and 1 tablespoon cornstarch in saucepan; blend well. Cook until
thick and clear. Stir in reserved pineapple; cool. Spoon on cake roll
and sprinkle with toasted coconut.

Recipe By : Jo Anne Merrill

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