Self frosting pineapple-coconut cake

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Recipe by: audovera

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Crushed pineapple in syrup
-(8 3/4 oz can)
1/3 c Shorteing
1/2 c Sugar
1 ts Vanilla
1 Egg
1 1/4 c Flour (sifted all purpose)
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Coconut (flaked)
1/3 c Brown sugar
1/3 c Walnuts
3 tb Margarine or butter (melted)

FROM THE KITCHEN OF: Gary Margie Hartford [Eugene, Oregon]

Thoroughly drain pineapple, reserving 1/2 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 1/2 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