Pineapple-coconut Cake With Self Frosting

On CookieMadness Blog I found this Pineapple Coconut Cake and I knew I had to try it. I love pineapple. It is a very moist cake with wonderful flavor from the topping.

Pineapple Coconut Cake With Self Frosting

Ingredients:

1 can Crushed pineapple in syrup
-(8 3/4 oz can), drained and save 1/2 cup juice
1/3 cup butter
1/2 c sugar
1 tsp. vanilla extract
1 Egg
1 1/4 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup coconut
1/3 cup dark brown sugar
1/3 cup pecans
3 tbsp. butter (melted)

Directions:

Preheat oven to 350º

In small fry pan toast the pecans (or nuts you choose)

Prepare 8" baking pan with butter and flour or line with parchment paper.

Well drain pineapple, reserving 1/2 cup of the syrup.

In mixing bowl beat together butter, sugar and vanilla. When this mixture is light and creamy, beat in egg.

In small bowl whisk together flour, baking powder and salt.

Then add the flour mixture to creamed mixture alternately with reserved 1/2 cup syrup, beat after each addition.

Spread 1/2 of batter in prepared 8" square cake pan. Take the crushed pineapple and evenly sprinkle over batter. Spread the remaining batter over pineapple.

In small bowl, combine coconut, brown sugar, toasted pecans and melted butter. Sprinkle this mixture over the batter evenly.

Bake for 35 to 40 minutes or until cake tests done.