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Cake
1 cup crushed pineapple 250 mL
1/3 cup shortening 75 mL
1/2 cup granulated sugar 125 mL
1 tsp vanilla 5 mL
1 egg 1
1-1/4 cups all-purpose flour 300 mL
1-1/2 tsp baking powder 7 mL
1/4 tsp salt 1 mL
Topping
1/2 cup flaked coconut 125 mL
1/3 cup brown sugar 75 mL
1/3 cup chopped walnuts 75 mL
3 tbsp melted butter 45 mL
Cake
Drain pineapple keeping 1/2 cup (125 mL) syrup.
Mix shortening with sugar & vanilla. Add eggs. Beat well.
Sift together dry ingredients. Add to shortening mixture, alternately with syrup, beating after each addition.
Spread 1/2 of the batter evenly in greased and floured 8x8x1-1/2-in (20x20x4-cm) cake pan. Spoon pineapple over batter and cover with remaining batter.
Topping
Combine coconut and brown sugar, walnuts, and butter. Sprinkle over batter.
Bake at 350°F/180°C for about 40 minutes. Serve with ice cream.
1 cup crushed pineapple 250 mL
1/3 cup shortening 75 mL
1/2 cup granulated sugar 125 mL
1 tsp vanilla 5 mL
1 egg 1
1-1/4 cups all-purpose flour 300 mL
1-1/2 tsp baking powder 7 mL
1/4 tsp salt 1 mL
Topping
1/2 cup flaked coconut 125 mL
1/3 cup brown sugar 75 mL
1/3 cup chopped walnuts 75 mL
3 tbsp melted butter 45 mL
Cake
Drain pineapple keeping 1/2 cup (125 mL) syrup.
Mix shortening with sugar & vanilla. Add eggs. Beat well.
Sift together dry ingredients. Add to shortening mixture, alternately with syrup, beating after each addition.
Spread 1/2 of the batter evenly in greased and floured 8x8x1-1/2-in (20x20x4-cm) cake pan. Spoon pineapple over batter and cover with remaining batter.
Topping
Combine coconut and brown sugar, walnuts, and butter. Sprinkle over batter.
Bake at 350°F/180°C for about 40 minutes. Serve with ice cream.
