Pineapple Coconut Pecan Cake

• 1/2 c. shortening
• 2 sticks butter (no substitute)
• 2 1/4 c. granulated sugar
• 6 large eggs
• 3 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 c. milk
• 3/4 c. undrained crushed pineapple and juice
• 1 tsp. vanilla
• 1 (7 oz.) can flaked coconut
• 1 c. pecans, chopped

1. Grease and lightly flour a 10-inch tube pan.
2. Into large mixing bowl, add shortening, butter and sugar.
3. Cream until light in color and very fluffy, about 10 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Sift flour; measure. Sift flour again with baking powder.
6. Add flour to creamed mixture along with milk.
7. Stir in undrained pineapple and vanilla.
8. Fold in coconut and pecans.
9. Pour into prepared pan.
10. Place in cold oven; turn oven to 325u0b0.
11. Bake for 1 hour and 10 minutes or until cake tests done.
12. Turn out immediately and pour glaze over cake while still hot.

shortening, butter, sugar, eggs, allpurpose, baking powder, milk, pineapple, vanilla, flaked coconut, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=575282 (may not work)