Hawaiian Pound Cake
Hawaiian Pound Cake recipe
Yield
16 servingsPrep
20 minCook
75 minReady
200 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
crisco |
*
|
|
margarine
|
*
|
||
| 2 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 2 | cups |
cake flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
butternut flavouring
|
* |
| 1 | cup |
coconut
flaked |
*
|
| 1 | can |
pineapple, canned, crushed
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
crisco |
*
|
| 1 | x |
margarine
|
*
|
| 473 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 473 | ml |
cake flour
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
butternut flavouring
|
* |
| 237 | ml |
coconut
flaked |
*
|
| 1 | can |
pineapple, canned, crushed
|
* |
Directions
Drain pineapple and reserve the juice.
Cream shortening and sugar; add eggs (one at a time).
Add cake flour, vanilla, butternut flavoring, coconut and pineapple.
Bake in a 10 inch tube pan for 1 hour and 25 minutes at 325℉ (160℃).
Icing: 2 cup sifted powdered sugar and juice from canned pineapple.
Mix well with mixer.
Pour over hot cake while still in pan.
Or drizzle with chocolate sauce.
