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Self frosting pineapple-coconut cake
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| Artist: |
_ |
| Categories: |
Cakes, Desserts, Fruits, Icings & Frostings, Snacks |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| can | Crushed pineapple in syrup | | | -(8 ?oz can) | | 1/3
| cup | Shorteing | | 1/2
| cup | Sugar | | 1
| tsp | Vanilla | | 1
| | Egg | | 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) |
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Procedures:
| 1 | From the kitchen of: gary & margie hartford [eugene, oregon] | | 2 | thoroughly drain pineapple, reserving ?cup of the syrup. | | 3 | Beat together shortening, sugar and vanilla. | | 4 | When creamy, beat in egg. | | 5 | sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. | | 6 | spread ?of batter in greased and floured 8" round cake pan. | | 7 | Sprinkle with crushed pinapple. | | 8 | Cover with remaining batter. | | 9 | in small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter. | | 10 | bake at 350 °F. | | 11 | For 35 to 40 minutes or until cake tests done. | | 12 | Cut into wedges and serve warm with ice cream. |
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