1/2 tsp. salt
2 c. sugar
1 tsp. vanilla
Topping (below)
2 eggs, slightly beaten
1 (20 oz.) can crushed pineapple,
undrained
1 tsp. baking soda
Combine all ingredients and mix by hand.
Do not use electric mixer.
Pour into
a greased 9 x 12 inch pan and bake for 30 to 35 minutes at 350 degrees.
Spread
topping over cake while warm.
Makes 12 servings. TOPPING:
1 (5 oz.) can milk
1/2 c. butter
1 c. sugar
1 1/2 c. coconut
1 c. pecans, chopped
Mix milk, sugar and margarine together.
Boil 5 minutes.
Add coconut and pecans.
Spread over warm cake.
155304
COCONUT
POUND
CAKE
2 sticks butter
3 c. sugar
3 c. plain flour
1 c. milk
1 (14 oz.) pkg. Angel Flake coconut
2/3 c. shortening (Crisco)
6 eggs
1 tsp. baking powder
2 tsp. coconut flavoring
Cream butter, shortening and sugar until fluffy; add eggs.
Beat well.
Add flour, baking powder and milk alternately to egg mixture.
Beat well; add flavoring and beat.
Fold in 1/2 of package of coconut.
Place in tube pan.
Bake at 300 degrees for 1 hour and 30 minutes.
(Be sure to use real butter.) Cool in pan. FROSTING:
1 stick margarine
1 box powdered sugar, sifted
4 tbsp. milk
Melt margarine; add milk and powdered sugar.
Add 1/2 package of Angel Flake coconut.
Stir to spreading consistency.
If too stiff, add more milk, 1 teaspoon at a time.
Spread on cake.
155305
CHOCOLATE
POUND
CAKE
3 c. plain flour
|