PINEAPPLE COCONUT CAKE WITH SELF FROSTING

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Ingredients:
  • 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)

Directions

  • Directions:
  • 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.

Notes

On CookieMadness Blog I found this Pineapple Coconut Cake and I knew I had to try it. I love pineapple. It is a very moist cake with wonderful flavor from the topping.

Categories: Cake 

Author Credit: http://www.cookiemadness.net/?p=2244

Website Credit: http://canadianbakertoo.blogspot.com/

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