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Review: Self Frosting Pineapple Coconut Cake

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I made this tonight and I got into it before dinner, I can't wait to eat dinner

and get back into it.  Delicious!!!!!!!!  Thank you Lawanna for sharing this

recipe with us.

 

Donna

 

 

 

 

> Self Frosting Pineapple-Coconut Cake

>

> How about a cake that frosts itself! It really does too

>

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

> 1/3 cup vegetable shortening

> 1/2 cup sugar

> 1 teaspoon vanilla

> 1 egg (large)

> 1 1/4 cup flour (sifted all purpose)

> 1 1/2 teaspoon baking powder

> 1/4 teaspoon salt

> 1/2 cup coconut (flaked)

> 1/3 cup brown sugar

> 1/3 cup walnuts  (I used pecans)

> 3 tablespoon 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 pineapple. Cover with remaining batter.

>

> In small bowl, combine coconut, brown sugar, walnuts and butter

> sprinkle over batter.

>

> Bake at 350° F. for 35 to 40 minutes or until cake tests done. Cut

> into wedges and serve warm with ice cream.

>

 

 

 

 

 

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Donna, you aren't supposed to get into your dessert before you eat

dinner!!! giggle!!! I'll have to try this one.

 

M

 

On Sat, Sep 20, 2008 at 9:06 PM, Donnalilacflower

<thelilacflowerwrote:

 

> I made this tonight and I got into it before dinner, I can't wait to eat

> dinner and get back into it. Delicious!!!!!!!! Thank you Lawanna for

> sharing this recipe with us.

>

> Donna

>

>

>

>

> > Self Frosting Pineapple-Coconut Cake

> >

> > How about a cake that frosts itself! It really does too

> >

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

> > 1/3 cup vegetable shortening

> > 1/2 cup sugar

> > 1 teaspoon vanilla

> > 1 egg (large)

> > 1 1/4 cup flour (sifted all purpose)

> > 1 1/2 teaspoon baking powder

> > 1/4 teaspoon salt

> > 1/2 cup coconut (flaked)

> > 1/3 cup brown sugar

> > 1/3 cup walnuts (I used pecans)

> > 3 tablespoon 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 pineapple. Cover with remaining batter.

> >

> > In small bowl, combine coconut, brown sugar, walnuts and butter

> > sprinkle over batter.

> >

> > Bake at 350° F. for 35 to 40 minutes or until cake tests done. Cut

> > into wedges and serve warm with ice cream.

> >

>

>

>

>

>

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There used to be a cafe in Seattle where the wait staff wore T shirts

that said " Life is short. Eat dessert first. "

 

LOL

Diane

 

, " Marilyn Daub " <mcdaub

wrote:

>

> Donna, you aren't supposed to get into your dessert before you eat

> dinner!!! giggle!!! I'll have to try this one.

>

> M

>

> On Sat, Sep 20, 2008 at 9:06 PM, Donnalilacflower

> <thelilacflowerwrote:

>

> > I made this tonight and I got into it before dinner, I can't wait

to eat

> > dinner and get back into it. Delicious!!!!!!!! Thank you Lawanna for

> > sharing this recipe with us.

> >

> > Donna

> >

> >

> >

> >

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