Today is all about food....
Coconut Pecan Shortbread Squares
Jousting for Brownies
Not linking to the actual recipe because she talks about it 3 times...it is the Self-Frosting Pineapple Coconut Cake. I think I must be in a coconut mood. Of course Michael doesn't like coconut so I probably won't bake it because I would want to make something he would enjoy too. But it still looks good and maybe someday make it for someone.
2 comments:
Sorry I talked about the cake so much. I guess that was annoying.
Here's the recipe if you want to try it. The coconut isn't actually that predominate. What I didn't like about it was it seemed to moist and borderline mushy.
Self Frosting Pineapple-Coconut Cake
1 cn Crushed pineapple in syrup
-(8 3/4 oz can)
1/3 c Shorteing
1/2 c Sugar
1 t Vanilla
1 Egg
1 1/4 c Flour (sifted all purpose)
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Coconut (flaked)
1/3 c Brown sugar
1/3 c Walnuts
3 tb Margarine or butter (melted)
Directions:
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. From: The Omaha World Herald, (no date but the paper is yellowed, must be about 1984 - 87) Shared 7/93
Anna, it wasn't annoying at all. I liked all your comments about the cake and that is why I didn't link directly to just one entry.
Off topic that I just noticed in this recipes -- that you gave credit to the Omaha World Herald. Do you live in Omaha? I lived there for 13 years.
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