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Cake: Pineapple Coconut Party Cake

Source of Recipe


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List of Ingredients



• 2 cups granulated sugar
  
• 1 Butter Flavor Crisco Stick or 1 cup Butter Flavor Crisco all-vegetable shortening plus additional for greasing
  
• 3 eggs
  
• 1 teaspoon vanilla
  
• 1 teaspoon coconut extract
  
• 3 cups sifted all-purpose flour
  
• 1 tablespoon baking powder
  
• 1 cup milk
  
• Topping:
  
• 1 (20 ounce) can crushed pineapple or pineapple tidbits in unsweetened juice
  
• 1 tablespoon cornstarch
  
• 1 cup firmly packed light brown sugar
  
• 1 cup shredded coconut
  
• 1 cup chopped pecans
  
• 1/2 teaspoon rum extract
  
• 1/4 teaspoon vanilla
  
• 12 to 16 maraschino cherries, drained
  






Instructions



1. Preheat oven to 350 degrees. Grease 13x9x2 inch pan with shortening. Flour lightly.
   
   
2. For cake, combine granulated sugar and 1 cup shortening in large bowl. Beat at medium speed of electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla and coconut extract until blended.
   
   
3. Combine flour and baking powder in medium bowl. Add to creamed mixture alternately with milk, beating at low speed after each addition until well blended. Beat at medium speed 2 minutes. Pour into pan. Spread evenly. (Batter will be very thick.)
   
   
4. Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean. Do not overbake. (Cake will rise above top of pan and then fall slightly. Cake may be slightly lower in center.) Cool completely in pan on wire rack.
   
   
5. For topping, drain 2 tablespoons juice from pineapple. Combine juice and cornstarch in small bowl. Stir to dissolve.
   
   
6. Combine pineapple, remaining juice and brown sugar in medium saucepan. Bring to a boil. Stir in cornstarch mixture. Boil and stir 1 minute or until mixture is thickened and clear. Remove from heat. Stir in coconut, nuts, rum extract and 1/4 teaspoon vanilla.
   
   
7. Use large fork or skewer to poke holes in top of cake. Pour topping over cake, spreading to edges. Arrange cherries on top of cake so that when cake is cut, each slice will have cherry in center. Refrigerate at least 30 minutes before serving.
   
   
8. Note: Prepare cake and topping the day before serving, if desired.
   
   
9. Makes 12 to 16 servings