• 2 Ratings



Pineapple Topping:


  • Heat oven to 350 degrees F. Coat 9-inch springform pan with nonstick cooking spray.



  • In large bowl, combine flour, granulated sugar, milk, butter, eggs, baking powder, vanilla and salt. With mixer on low speed, beat for 1 minute, scraping down sides of bowl, until blended. On high speed, beat for 3 minutes. Spread batter evenly into prepared pan.

  • Bake in 350 degree F oven until wooden skewer inserted in center comes out clean, 55 to 60 minutes.

Pineapple Topping:

  • In medium-size bowl, gently stir together drained pineapple, coconut, brown sugar and butter until well mixed.

  • Remove cake from oven when done. Heat oven to broil. Spread pineapple topping over top of hot cake. Broil 4 inches from heat 5 minutes or until topping begins to brown. Remove cake to wire rack; let cool 10 minutes. Remove side of pan; let cake cool completely. Makes 12 servings.

Nutrition Facts

320 calories; 13 g total fat; 8 g saturated fat; 64 mg cholesterol; 201 mg sodium. 46 g carbohydrates; 1 g fiber; 5 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1