Self Frosting Pineapple-Coconut Cake--Veganized!

[Guest guest]

Self Frosting Pineapple-Coconut Cake--Veganized

 

This sounded so good, I had to adapt it so I could try it!

 

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

1/3 cup shortening

1/2 cup sugar

1 teaspoon vanilla

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) (I used cashews)

3 tablespoon shortening (melted)

 

Thoroughly drain pineapple, reserving 3/4 cup of the syrup (note

that this is more than in the original, to make up for the loss of

the egg). Beat together shortening, sugar and vanilla.

 

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, cashews and shortening,

sprinkle over batter.

 

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