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Pineapple Coconut Tea Cake

4 cupsplain flour
1 teaspoonbaking powder
1 pinchsalt
1 cupvegetable shortening
1/2 cupbutter
3 cupssugar
6eggs
1 teaspoonvanilla
1 cupmilk
1 teaspoonvanilla extract
2/3 cupcrushed pineapple
1-1/4 cupcoconut, divided
1 cuppineapple tidbits, drained
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Pineapple Coconut Tea Cake - Instructions

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.

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Pineapple Coconut Tea Cake - Instructions Continued

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.

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