Pineapple Coconut Tea Cake
|4 cups||plain flour|
|1 teaspoon||baking powder|
|1 cup||vegetable shortening|
|1 teaspoon||vanilla extract|
|2/3 cup||crushed pineapple|
|1-1/4 cup||coconut, divided|
|1 cup||pineapple tidbits, drained|
Pre-heat oven to 325 F. Grease and flour 2, 9x5-inch loaf pans.
In medium bowl, sift together flour, baking powder and salt.
In a large mixing bowl, using a stand mixer or hand mixer, cream together shortening, butter and sugar. Add vanilla and eggs, and stir to combine. Add 1/3 of the flour mixture and mix until just combined. Stir in 1/2 cup of milk. Add 1/2 of remaining flour mixture and mix until just combined. Stir in remaining milk. Add remaining flour and mix until just combine. Fold in pineapple and 3/4-cup coconut.
Divide batter between prepared pans. Sprinkle pineapple tidbits and remaining coconut over the top of both cakes.
Bake in preheated ovens 90 minutes or until cake tester inserted into the middle of cake comes out clean. Remove from oven and allow to stand in pan for 5 minutes. Turn out onto cooling rack and let cool completely.