Ingredients:
- 2 1/4 c. self-rising flour
- 1 1/2 c. sugar
- 2 eggs
- 1 tsp. vinegar
- 1 tsp. vanilla
- 1 c. buttermilk
- 1 tsp. baking soda
- 1 c. Wesson oil
- 1 sm. can crushed pineapple
- 1 (8 oz.) pkg. cream cheese, softened
- 1 box confectioners sugar
- 1 stick butter or margarine, softened
- 1 tbsp. pineapple with juice
- 1 cup grated coconut
Method:
- Blend together Wesson oil, eggs and sugar.
- Add vinegar. Let stand for one minute; stir.
- In separate bowl, mix flour and baking soda.
- Add the egg mixture and vanilla.
- Gradually pour in buttermilk, mix well.
- Drain pineapple juice and reserve along with 1 tablespoon of pineapple (to be used in frosting).
- Add to mix and stir.
- Pour into two greased pans.
- Bake 25 minutes at 375 degrees.
- ICING: Mix together softened butter (or margarine) and cream cheese. Add confectioners sugar, pineapple juice and 1 tablespoon pineapple. Mix all together until smooth and spread on cake, and decorate with grated coconut.