"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for MARLENE CONNORS' HAWAIIAN WEDDING CAKE, by Kathy Congemi, is from The Roberts Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups flour 2 cups sugar 2 tsp. baking soda 2 eggs (beaten) 1 cup chopped nuts 1 cup flaked coconut 1-20oz. can crushed pineapple (do not strain-use juice)
Preheat oven to 350º. Combine all ingredients in a bowl and mix. Just mix with a spatula no mixer. Bake in a 9x13 greased cake pan for 45 min. Frost cake with cream cheese frosting. Frost when cake is warm but not hot.
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