Squash Cake

• 1/2 lb. yellow squash, sliced (about 3 medium size squash)
• 1 3/4 c. sugar
• 2/3 c. vegetable oil
• 3 eggs
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. grated orange rind
• 1 (8 oz.) can unsweetened crushed pineapple, drained
• 3/4 c. chopped pecans
• 1/2 c. shredded coconut
• 1 tsp. vanilla extract
• Glaze (recipe follows)

1. Cook squash, covered, in a small amount of boiling water for 15 minutes, or until tender.
2. Drain.
3. Mash and drain again.
4. Set aside 1 cup squash.
5. Combine sugar and oil in a mixing bowl; beat at medium speed of an electric mixer until well blended.
6. Add eggs; beat until well blended.
7. Combine flour, baking powder, soda, salt, cinnamon and nutmeg; blend well.
8. Add to egg mixture. Stir in squash, orange rind, pineapple, pecans, coconut and vanilla; blend well.
9. Spoon into a greased and floured 10-inch Bundt pan.
10. Bake at 350u0b0 for 55 minutes to 1 hour.
11. Let cake cool in pan for 10 minutes; remove from pan.
12. Let cool completely on a wire rack.
13. Place on serving plate.
14. Spoon Glaze over top of cake. Yields one 10-inch cake.

yellow squash, sugar, vegetable oil, eggs, flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, orange rind, pineapple, pecans, shredded coconut, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519163 (may not work)