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Cake: Self Frosting Pineapple Coconut Cake

Source of Recipe


marlaoh






List of Ingredients



• 1 (8 3/4 ounce) can crushed pineapple in syrup
  
• 1/3 cup shortening
  
• 1/2 cup sugar
  
• 1 teaspoon vanilla
  
• 1 egg
  
• 1 1/4 cups sifted all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup flaked coconut
  
• 1/3 cup brown sugar
  
• 1/3 cup walnuts
  
• 3 tablespoons butter or margarine, melted
  






Instructions



1. 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.