Wednesday, April 22, 2009

Coconut Pineapple Cake

Coconut Pineapple Cake


1 1/2 cups sweetened shredded coconut (toasted)
1 stick butter
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
3 eggs
1 cup sour cream
1 can (20 oz) pineapple tidbits in own juice well drained

1. preheat oven to 350
2. grease 2 loaf pans (large size 4 cup)
3. spread coconut on  cookie sheet, place in oven for 6 minutes stirring often
4. beat butter and sugar, add eggs 1 at a time, add dry ingredients and sour cream.
5. fold in pineapple and toasted coconut (save 1/2 cup for top of loaf)
6. pour into prepared pans and sprinkle with remaining coconut
7. bake for approximately 45-55 minutes check after 30 minutes if coconut is getting too brown cover with foil. Cake is done when toothpick comes out clean 

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