Ingredients

The following ingredients have 1 Servings
  • 1/2 cup Butter (or hard margerine softened)
  • 1 cup White Sugar
  • 1 tsp Finely Grated Lemon Zest
  • 2 Large Eggs
  • 1 Can (14oz 398ml of crushed pineapple, with juice)
  • 1/3 cup Milk
  • 2 cups All-purpuse Flour
  • 4 tsp Baking Powder
  • 3/4 Medium Sweetened Coconut
  • 3 Tbsp Butter.softened
  • 1/3 cup Pineapple Juice
  • 4 cups Icing (confectioner's Sugar)
  • 1/2 cup Medium Sweetened Coconut

Instruction

  • Beat butter, sugar and lemon zest in large bowl until light and creamy.
  • Add eggs, 1 at a time, beating well after each addition.
  • Add pineapple with juice and milk, Beat until just combined. Mixture make look curdled, but will come together when flour is added.
  • Combine flour and baking powder in small bowl. Add to pineapple mixture. Add coconut. Stir well. Line bottoms of 2 greased 8 inch round pans with waxed paper.
  • Divide and pour batter into pans. Spread evenly.
  • Bake in 325*F (160*C) oven for about 45 minutes until toothpick inserted in center comes out clean.
  • Let stand in pans on wire rack for 10 minutes.
  • Remove cakes from wax paper and resubmit to wire racks to cool completely.