Old fashioned pineapple cake
For success-do these first
1. Have ingredients room temperature (70-75 degrees). In hot weather, use milk and eggs directly from the refrigerator.
2. Preheat oven to 350 degrees F. (moderate).
3. Grease generously and dust with flour 2 round layer pans, 8×1 1/2-inch.
4. Measure level for accuracy with standard measuring cups and spoons.
5. Sift Softasilk Cake Flour, then spoon lightly into cup and level off. Do not pack.
Sift together into bowl:
2 1/2 cups Softasilk cake flour
1 1/2 cups sugar
3 1/2 teaspoon baking powder
3/4 teaspoon salt
*3/4 cup shortening
1 cup liquid (1/2 cup water, 1/2 cup milk)
1 1/2 teaspoon flavoring
Beat vigorously with spoon for two minutes by clock (about 150 strokes per minute). You may rest a moment when beating by hand;just count actual beating time or strokes.
Or mix with electric mixer on medium speed (middle of dial) for two minutes. Scrape sides and bottom of bowl constantly.
Add 1/2 cup egg whites (4) Continue beating two more minutes, scraping bowl constantly.
Fold in 2/3 cup shredded coconut.
Pour batter into prepared pans. (Batter may appear curdled.) Bake 25-30 minutes in moderate oven (
350 degrees F.) When cake is cool, frost with Creamy Pineapple Icing.
*such as Crisco, Spry, Swift/ning or Snowdrift
Creamy Pineapple Icing
Cream together thoroughly 2 tablespoons high grade shortening, 1 tablespoon butter, 1/4 teaspoon salt, and 1/2 cup sifted confectioners’ sugar and 1/2 cup grained crushed pineapple. Beat until creamy. Tint the icing with just a few drops of yellow food coloring.
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