Plantation Pineapple Cake
|Biscuit mix||2 Cup (32 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
|Flaked coconut||3⁄4 Cup (12 tbs)|
1. Combine biscuit mix, granulated sugar, eggs, milk, vanilla, lemon rind and 3 tablespoons of the butter or margarine in the large bowl of electric mixer. Beat at low speed 1/2 minute to blend ingredients. Increase speed ' to medium; beat 4 minutes. Scrape bowl often with rubber spatula.
2. Turn batter into a buttered 9x9x2-inch baking pan.
3. Bake in moderate oven (350°) 30 minutes, or until center of cake springs back when lightly pressed with fingertip. Cool cake a few minutes on a wire rack.
4. Combine brown sugar, pineapple, coconut and remaining butter in small bowl of mixer; beat until well mixed. Spread on cake. Broil, with top 3 inches from heat, just until topping begins to brown, about 2 minutes. Cool cake on wire rack. Cut into squares to serve.