Ingredients

1 can crushed pineapple in syrup (8 3/4 ounce can)
1/3 C. shortening
1/2 C. sugar
1 tsp. vanilla
1 egg
1 1/4 C. flour (sifted all-purpose)
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. coconut (flaked)
1/3 C. brown sugar
1/3 C. walnuts
3 Tbsp. margarine or butter (melted)

Cooking Instructions

Thoroughly drain pineapple, reserving 1/2 C. of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8 inch round cake pan and sprinkle with crushed pineapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter. Bake at 350 degrees for 35 to 40 minutes or until cake tests done. Cut into wedges and serve warm with ice cream.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)