PINEAPPLE CAKE WITH COCONUT TOPPING
1 can (14 oz) crushed pineapple
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
11/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
COCONUT TOPPING
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup shredded coconut
1/3 cup butter, softened
Preheat the oven to 350°F . Butter a 9-inch springfonn pan .. Drain the
pineapple, reserving the juice .. Beat the butter and sugar in a large bowl
with an electric mixer at medium speed until creamy. . Add the eggs, one at
a time, until just blended after each addition .. With mixer at low speed,
gradually beat in the flour, baking powder, and salt, alternating with the
pineapple juice .. Spoon half the batter into the prepared pan and spread
with the pineapple. Cover with the remaining batter .. Coconut Topping: Stir
together the brown sugar, flour, and coconut in a medium bowl. Use a pastry
blender to cut in the butter until the mixture resembles coarse crumbs.
Sprinkle over the batter .. Bake for 45-55 minutes, or until a toothpick
inserted into the center comes out clean .. Cool the cake in the pan for 10
minutes. Loosen and remove the pan sides. Place the cake on a rack and let
cool completely.
Makes one 10-inch cahe Prep: 25 min .. Cooking: 45-55 min. . Level: 1 .
Keeps: 2-3 days
Reader's Digest Cakes
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