Becky Moyer, 18, of Bowie won top honors for this cake at the Prince George's County Fair. She serves it with whipped cream on the side.
- 3 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 2 sticks (8 ounces) salted butter, at room temperature
- 2 3/4 cups sugar
- 6 large eggs
- 1/4 cup whole milk (or reduced-fat milk)
- 3/4 cup crushed pineapple, with its juice
- 1 cup sweetened flaked coconut
- 1 cup coarsely chopped pecans
- 1 teaspoon vanilla extract
Preheat the oven to 325 degrees. Lightly grease a 12-cup Bundt or tube pan with nonstick spray oil.
Sift the flour and baking powder into a medium bowl and set aside.
In a separate medium bowl, using a mixer on medium speed, combine the vegetable shortening, butter and sugar, beating until light and fluffy. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and the milk alternately in several additions, starting and ending with the dry ingredients; mix well after each addition. Add the pineapple, coconut, pecans and vanilla extract, mixing until combined. Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes, or until the top is nicely browned and a toothpick inserted into the middle of the top of the cake comes out clean. Cool in the pan for about 5 minutes, then turn the cake out onto a rack to cool completely.
Becky Moyer found the recipe on the Internet.
Tested by Randy Richter.
E-mail questions to the Food Section at firstname.lastname@example.org.