2 Eggs
2 c Sugar
2 c Flour
2 1/2 ts Baking powder
2 c Crushed pineapple and juice
TOPPING
1 c Sugar
1 Stick butter
1 cn (15-oz) evaporated milk
1 c Coconut
1 c Chopped pecans
1 ts Vanilla
1/2 ts Lemon extract or juice
Cherries
CAKE: Beat eggs and sugar until light and fluggy. Add pineapple and juice.
Sift flour and baking powder. Add to pineapple mixture. Pour into greased
and floured 9×13 pan and bake at 350 for 25 minutes. TOPPING: Boil sugar,
butter and milk in saucepan for 2 minutes. Remove from heat and add
coconut, pecans, vanilla and extract. Spread over cake. Garnish with
cherries.
MRS EARL NORTON (ALMA)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings