Marilyn Review: Self Frosting Pineapple Coconut Cake

[Guest guest]

I've always picked in dessert first LOL

You will love this recipe. I baked it in an 8X8 square pan.

 

Donna

 

--- On Sat, 9/20/08, Marilyn Daub <mcdaub wrote:

 

Marilyn Daub <mcdaub

Re: Review: Self Frosting Pineapple Coconut Cake

 

Saturday, September 20, 2008, 10:50 PM

 

 

 

 

 

 

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

<thelilacflower@ >wrote:

 

> 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.

> >

>

>

>

>

>

[Guest guest]

I am going to give it a try!!!

 

M

 

On Sun, Sep 21, 2008 at 10:15 AM, Donnalilacflower <thelilacflower

> wrote:

 

>

>

> I've always picked in dessert first LOL

> You will love this recipe. I baked it in an 8X8 square pan.

>

> Donna

>

> --- On Sat, 9/20/08, Marilyn Daub <mcdaub wrote:

>

> Marilyn Daub <mcdaub

> Re: Review: Self Frosting Pineapple Coconut

> Cake

>

> Saturday, September 20, 2008, 10:50 PM

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

> <thelilacflower@ >wrote:

>

> > 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.

> > >

> >

> >

> >

> >

> >

[Guest guest]

This sounds wonderful!  I'm a gonna make it today, hopefully!

I hope it works with flax seed egg replacer!

 

~Kathleen