Pineapple Tea Cake
|Canned crushed pineapple||15 Ounce (1 Can)|
|Self raising flour||6 Ounce|
Drain pineapple .
Melt 2 oz. butter and allow it to cool slightly.
Sift flour and salt, add sugar.
Combine beaten egg, milk and melted butter, add to dry ingredients; mix well.
Pour into a greased deep 8 in. round cake tin, spread pineapple over the batter.
Cream remaining butter and honey well, spoon over pineapple; sprinkle with coconut.
Bake in moderately hot oven, Mark 4, 350°F., 35 to 40 minutes.
When cool, sprinkle top with sifted icing sugar.