If These Old Pots Could Talk

Elaine's Pineapple Coconut Cake Pineapple filling: 1/8 oz. cream cheese 2 cups of coconut 2 sticks of sweet butter 1 can of crushed pineapples 2 cups of sugar 1/2 of water 2 cups of self rising flour 2 tablespoon of flour 8 large eggs or 6 brown eggs 1/2 cup of sugar 2 teaspoons of lemon flavor 1 table spoon of butter 1 teaspoon of vanilla In a small sauce pan add pineapple, sugar and butter. On medium heat, stir and mix well for 10 minutes. then add vanilla. In a cup, add the 1/2 of water and flour. Mix well. Add the pineapple. Stir well and cook for ten minutes. Set aside until ready to use for layered cake. In a large bowl, cream together butter, sugar, and cream cheese. Add eggs one at a time. Creaming together with mixer at medium speed, add flour (small amounts at a time) mixing well together until very creamy. Add lemon flavor* Pour evenly into two 8x10 cake pans, greased and floured well first. Bake in oven at a temp. of 325 degrees for 25 to 30 minutes or until golden lightly. Set aside until it cools. Cooling takes about 30 minutes. Place one layer on cake plate and spread pineapple filling. Place next layer and spread. Sprinkle coconut on the cake. Ready or not, take a slice and enjoy yourself. tasteful and enjoyable. Your guests will enjoy what our family has for man of years. Trust us! * Read the True Untold Story about this delicious treat on page 74*