PINEAPPLE COCONUT CAKE WITH SELF FROSTING
- 1 can Crushed pineapple in syrup
- -(8 3/4 oz can), drained and save 1/2 cup juice
- 1/3 cup butter
- 1/2 c sugar
- 1 tsp. vanilla extract
- 1 Egg
- 1 1/4 cup all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup coconut (I used
- 1/3 cup dark brown sugar
- 1/3 cup pecans
- 3 tbsp. butter (melted)
Preheat oven to 350º
In small fry pan toast the pecans (or nuts you choose)
Prepare 8" baking pan with butter and flour or line with parchment paper.
Well drain pineapple, reserving 1/2 cup of the syrup.
In mixing bowl beat together butter, sugar and vanilla. When this mixture is light and creamy, beat in egg.
In small bowl whisk together flour, baking powder and salt.
Then add the flour mixture to creamed mixture alternately with reserved 1/2 cup syrup, beat after each addition.
Spread 1/2 of batter in prepared 8" square cake pan. Take the crushed pineapple and evenly sprinkle over batter. Spread the remaining batter over pineapple.
Website Credit: http://canadianbakertoo.blogspot.com/