Self Frosting Pineapple-Coconut Cake
Contributed by: Chris WebAdmin. of RecipesNow.com
Don't have time but you have company coming? How about a cake that frosts itself!
- 1 can crushed pineapple in syrup (8 3/4 oz can)
- 1/3 cup shortening
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 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
- 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 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.