No need to frost this cake! The coconut-brownsugar topping is spread on the cake before baking.
Recipe: Pineapple CrunchCake
1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1 (8 3/4-ounce) can crushed pineapplein syrup (1 cup)1/3 cup vegetable shortening1/2 cup granulated sugar1 teaspoon vanilla extract1 large egg1/2 cup flaked coconut1/3 cup packed brown sugar1/3 cup chopped walnuts3 tablespoons butter, melted
Preheat oven to 350°F (175°C).Grease and flour an 8-inch square baking pan; set aside.
In small bowl combine flour, baking powderand salt; set aside.
Drain pineapple well, reserving 1/2 cupsyrup; set aside.
In large mixing bowl, cream shortening,sugar and vanilla until light and fluffy. Add egg and beat well.Add flour mixture alternately with reserved syrup, beating aftereach addition. Spread half of the batter evenly in prepared bakingpan; spoon pineapple over. Cover with remaining batter.
Combine coconut, brown sugar, walnutsand butter; sprinkle over batter.
Bake for 35 to 40 minutes or until caketests done when wooden pick inserted near center comes out clean.Serve slightly warm.
Makes 6 to 8 servings.
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