| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Hawaiian |
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
c |
Granulated sugar |
| 2 |
ts |
Baking soda |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Nuts; chopped |
| 1 |
c |
Flaked coconut |
| 1 |
cn |
(20-oz) crushed pineapple; in juice, undrained |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
ts |
Vanilla |
| 1/2 |
|
Stick margarine |
| 1 1/2 |
c |
Powdered sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan. In
large bowl, combine flour, granulated sugar and baking soda. by hand, stir
in eggs, nuts, coconut and pineapple and its juice. Pour batter into
prepared pan. Bake 35 to 40 minutes or until cake tests done. Let cool on
wire rack. While cake bakes, prepare topping: With electric mixer,
thoroughly blend cream cheese, margarine, vanilla and powdered sugar.
Spread topping over warm cake.
NOTES : There is no shortening in this cake.
Recipe by: Fran Evans, Maryland Heights, MO
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 10,
1998
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