Self frosting pineapple-coconut cake Recipe

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AZ Cake Recipes -> Cakes recipes -> Self frosting pineapple-coconut cake recipe
AZ Cake Recipes -> 'S' cake recipes -> Self frosting pineapple-coconut cake recipe

Self frosting pineapple-coconut cake recipe

Category: Cakes
Yield: 6

Self frosting pineapple-coconut cake ingredients:

1	can	Crushed pineapple in syrup
		-(8 ¾ oz can)
1/3	cup	Shorteing
1/2	cup	Sugar
1	tsp.	vanilla
1		Eggs
1 1/4	cup	Flour (sifted all purpose)
1 1/2	tsp.	baking powder
1/4	tsp.	Salt
1/2	cup	Coconut (flaked)
1/3	cup	Brown sugar
1/3	cup	Walnuts
3	tbsp.	margarine or butter, melted

Self frosting pineapple-coconut cake preparation:

1. From the kitchen of: gary & margie hartford [eugene, oregon] thoroughly drain pineapple, reserving ½ cup of the syrup.

2. Beat together shortening, sugar and vanilla.

3. When creamy, beat in egg. sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition.

4. spread ½ of batter in greased and floured 8" round cake pan. Sprinkle with crushed pinapple.

5. Cover with remaining batter.

6. in small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter.

7. bake at 350 °F. For 35 to 40 minutes or until cake tests done.

8. Cut into wedges and serve warm with ice cream.

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