Ingredients
- 4 maraschino cherries
- 2 eggs
- 1 c juice-pack pineapple (crushed)
- 1 1/4 c all purpose flour
- 1/2 c reserved pineapple juice
- 3/8 c butter
- 3/4 c coconut (shredded)
- 1 ts baking powder
- 1 ts vanilla
- 1/2 ts salt
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