Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Self Frosting Pineapple-Coconut Cake

    Source of Recipe


    List of Ingredients

    Self Frosting Pineapple-Coconut Cake

    1 can crushed pineapple in syrup (8 3/4 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)


    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |