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Receta Self Frosting Pineapple Coconut Cake
by Global Cookbook

Self Frosting Pineapple Coconut Cake
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Ingredientes

  • 1 can Crushed pineapple in syrup (8 3/4 ounce can)
  • 1/3 c. Shorteing
  • 1/2 c. Sugar
  • 1 tsp Vanilla
  • 1 x Egg
  • 1 1/4 c. Flour (sifted all purpose)
  • 1 1/2 tsp Baking pwdr
  • 1/4 tsp Salt
  • 1/2 c. Coconut (flaked)
  • 1/3 c. Brown sugar
  • 1/3 c. Walnuts
  • 3 Tbsp. Margarine or possibly butter (melted)

Direcciones

  1. Thoroughly drain pineapple, reserving 1/2 c. of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg.
  2. Sift together flour, baking pwdr and salt; add in to creamed mix alternately with reserved syrup, beating after each addition.
  3. Spread 1/2 of batter in greased and floured 8" round cake pan. sprinkle with crushed pinapple. Cover with remaining batter.
  4. in small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter.
  5. Bake at 350 degrees F. for 35 to 40 min or possibly till cake tests done. Cut into wedges and serve hot with ice cream.
  6. about 1984 - 87) Shared 7/93