The best delicious Self Frosting Pineapple-coconut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Self Frosting Pineapple-coconut Cake recipe today!
Hello my friends, this Self Frosting Pineapple-coconut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Self Frosting Pineapple-coconut Cake is amazingly delicious, and addictive, everyone will be asking for more Self Frosting Pineapple-coconut Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Self Frosting Pineapple-coconut Cake.
Ready to make this Self Frosting Pineapple-coconut Cake Recipe? Let’s do it!
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1 cn Crushed pineapple in syrup
-(8 3/4 oz can)
1/3 c Shorteing
1/2 c Sugar
1 ts Vanilla
1 Egg
1 1/4 c Flour (sifted all purpose)
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Coconut (flaked)
1/3 c Brown sugar
1/3 c Walnuts
3 tb Margarine or butter (melted)
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
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.
Yields
6 Servings
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