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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)