|Yellow squash||1⁄2 Pound, sliced|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Canned unsweetened crushed pineapple||8 Ounce, drained (1 can)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Glaze||1⁄2 Cup (8 tbs)|
Cook squash, covered, in a small amount of boiling water 15 minutes or until tender, drain.
Mash and drain again.
Set aside 1 cup squash.
Combine sugar and oil in a mixing bowl, beat at medium speed of an electric mixer until well blended.
Add eggs; beat until well blended.
Combine flour, baking powder, soda, salt, cinnamon, and nutmeg; blend well.
Add to egg mixture.
Stir in squash, orange rind, pineapple, pecans, coconut, and vanilla, blend well.
Spoon into a greased and floured 10-inch Bundt pan.
Bake at 350Â° for 55 minutes to 1 hour.
Let cake cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Place on serving plate.
Spoon glaze over top of cake.