Pineapple-Coconut Cake!

Ingredients

For Cake

• 1/2 cup Butter or hard margerine softened
• 1 cup White Sugar
• 1 tsp Finely Grated Lemon Zest
• 2 Large Eggs
• 1 Can 14oz 398ml of crushed pineapple, with juice
• 1/3 cup Milk
• 2 cups All-purpuse Flour
• 4 tsp Baking Powder
• 3/4 Medium Sweetened Coconut

Pineapple Icing Ingredients

• 3 Tbsp Butter.softened
• 1/3 cup Pineapple Juice
• 4 cups Icing confectioner's Sugar
• 1/2 cup Medium Sweetened Coconut

Instructions

Making Icing

1. 1 Coconut, eyes speared and drained discard juice. Crack and grate ribbons and Toast (these take alittle longer but don't turn your back away from the coconut, and shuffle it around a lot so not to burn it, It should look slightly peachy looking

How To Toast Coconut

2. Place on shallow cookie sheet at 350* for 2-5min watching and shaking sheet.
3. Careful coconut toasts very QUICKLY!

Icing Instruction

4. Beat butter and pineapple juice until smooth. Add Icing sugar, 1/2 cup at a time while beating, until spreading consistency. Makes 1 1/3 cups icing.
5. Spinkle coconut over top of cake.
6. Lightly press coconut ribbons into icing around sides.
7. Chill until ready to serve
8. ENJOY!