TOPPING
1/3 c Butter or margarine — (drained measure)
1 c C & H Golden Brown Sugar — reserve juice
— firmly packed 3/4 c Shredded coconut
1 c Juice-pack crushed pineapple 4 Maraschino cherries, chopped
CAKE
2 Eggs 1 1/4 c All-purpose flour
3/4 c C and H Granulated Sugar 1 ts Baking powder
1/2 c Reserved pineapple juice 1/2 ts Salt
1 ts Vanilla
Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar
evenly over butter; then pineapple, coconut and cherries. Set aside.
Beat eggs in mixing bowl until light and thick (3 to 5 minutes).
Gradually beat in sugar. Add 1/2 cup reserved pineapple juice and
vanilla. Stir in dry ingredients until smooth. Pour over topping in
10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45
minutes. Cool 5 minutes. Invert on serving plate. Makes one 10-inch
cake. 8 servings.
Reprinted with permission from _Just Cakes_ From the C and H Sugar
Kitchen Electronic format by Karen Mintzias
Yields
8 servings