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This recipe for Sallie's COCONUT PINEAPPLE CAKE, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, December 24, 2006


2 1/2 cups all purpose flour
1 2/3 cups sugar
3 1/2 teaspoons baking power
1 teaspoon salt
2/3 cup shortening
1 1/4 cups milk
1 teaspoon coconut extract
5 egg whites


1 cup sugar
4 tablespooons cornstarch
1 8 1/4 once can crushed pineappole in juice, undrained
1/2 teaspoon coconut extract
1 taablespoon buter or margarine
Toasted Coconut

t oven to 350 degrees. 2. Grease amd f;pir 2 rpimd [ams, 8 or 9x 1/2 inch pans. 3. Beat all ingredients except egg whites on low speed for 30 seconds, scraping bowl constantly. 4. Best on hight speed for 2 minutes, scraping bowl occasionally. 5. Beat in egg whites on high speed for 2 mintes, scraping bowl occasionally. 6. Pour into prepared pans. 7. Bake until wooden pick inserted into center comes out clean or until cake springs back when touched lightly in center, 30 to 35 minutes. 8. Remove from oven and cool in ppans for 10 minutes. 9. Turn out onto wire racks to cool completely. 10. Spread Pineapple Filling between the layers and frost with Boiled Frosting. Sprinkle with Toasted Coconut


Combine sugar and conrstarch in a small bowl, Place this mixture and the crushed pineapple with juice in samll saucepan and cook slowly over medium heat unt thick, stirring constantly. Sir in coconut extract and butter Fill Cake.




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