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Bubba's Coconut Pineapple Cake Recipe

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This recipe for Bubba's Coconut Pineapple Cake, by , is from The Watson Family Cookbook , 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!

Mike Watson


Golden Layer Cake:
cup of shortening
2 cups of flour
1 cups of sugar
3 teaspoons of baking powder
1 teaspoon of salt
1 cup of milk
2 eggs
1 teaspoon of vanilla
1 can of crushed pineapple
1 can of shredded coconut

Seven Minute Icing (need double boiler):
2 egg whites
1 cups of sugar
teaspoon of cream of tartar
⅓ cup of cold water
Dash of salt
1 teaspoon of vanilla

Golden Layer Cake:
Set oven to 350.
Line 2 round cake pans (9" x 1") with wax paper.
Stir sugar into shortening.
Add eggs and beat vigorously.
Add milk and vanilla and beat for several minutes.
Add flour, baking powder and salt and beat vigorously
Bake in 2 paper-lined pans for 25 to 30 minutes @ 350.
Cool and place one layer on cake plate.
Drain a can of crushed pineapple, saving the juice.
Spoon the juice on each layer as you put it together.
Also spoon some of the crushed pineapple on each layer.
Do the bottom layer with juice and crushed pineapple, then icing (see recipe below).
Add second layer and do the same - you want it to be very moist.
Ice the whole cake, top and sides and sprinkle with coconut.

Seven Minute Icing:
Place all ingredients, except the vanilla, in a double boiler over boiling water.
Beat constantly with electric beater until foam peaks, about seven minutes.
Remove from heat and add vanilla.
Ice top and sides of cake.




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