HAWAIIAN POUND CAKE
Categories: Cakes
Yield: 1 Servings
1 c Vegetable shortening; crisco
1 Margarine
2 c Sugar
6 Eggs
2 c Cake flour
1 ts Vanilla extract
1 ts Butternut flavoring
1 c Flaked coconut
1 cn Crushed pineapple; small
Drain pineapple and reserve the juice. Cream shortening and sugar;
add eggs
(one at a time). Add cake flour, vanilla, butternut flavoring,
coconut and
pineapple. Bake in a 10 inch tube pan for 1 hour and
25 minutes at 325 degrees.
Icing: 2 c. sifted powdered sugar and juice from canned pineapple.
Mix well with mixer. Pour over hot cake while still in pan.
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