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Ingredients

  • 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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13y ago

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