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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hawaiian Splendor Sponge Cake Recipe

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This recipe for Hawaiian Splendor Sponge Cake is from Dolly's Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 can (20 ounce) crushed pineapple, in syrup
2 eggs, lightly beaten

Golden Frosting:
3/4 cup sugar
3/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup flaked sweetened coconut
Directions:
Directions:
Preheat oven to 350 degrees. Grease a 13" x 9" inch baking pan. In a large bowl, stir together flour, sugar, baking soda and salt. Add undrained pineapple and eggs. Stir until thoroughly combined. Pour batter into prepared pan. Bake in preheated oven 30 minutes or until a wooden pick inserted in center comes out clean.
Place pan on cooling rack 10 minutes. Spread Golden Frosting over hot cake.

Golden Frosting: In a saucepan, combine sugar, evaporated milk, butter and vanilla. Bring to a boil. Boil about 7 minutes, stirring until mixture is thick. Stir in nuts and coconut.
Number Of Servings:
Number Of Servings:
12

 

 

 

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