When I was in my teens, my dad came home from work one day raving about a pineapple cake a coworker had brought to work that day. He later got the recipe, and made the cake for us. It was delicious and he began to make it regularly from then on, at least once a week. He really LOVED this cake. Soon, however, we had too much of a good thing and grew tired of it. He still enjoyed it, but didn’t make it as often after that. When I was in my early 20s, he passed away from cancer.
Whether it was because I had grown tired of this cake, or because it reminded me of him, I’ve not made it in probably 15 years, until this past weekend. And you know what? I really enjoyed it. It was so moist and delicious. I had forgotten how much I used to like it, and while it reminded me of my dad, it was a good memory. Dad had grown up during the depression, and used to talk to us about how they lived on soup, fatty cuts of meat, and sometimes nothing but bread and milk.So as an adult, he never took food for granted, especially dessert.
So this post is for my dad, who has probably been making this cake for everyone in heaven since 1992.
- 1 stick butter (1/2 cup)
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 can (20 oz.) crushed pineapple
- 1 cup coconut
- 3/4 cup brown sugar
Grease and flour a 13 X 9 inch pan.
Preheat oven to 325 degrees.
Cream together the butter and granulated sugar.
and mix well. Add flour,
baking powder, and salt.
Mix well. Batter will be really stiff. Add pineapple including juice.
Mix well. Pour into pan.
Mix coconut and brown sugar together and sprinkle evenly over the top.
Bake for 45 to 60 minutes, or until toothpick inserted in center comes out clean.