Pineapple-Coconut Cake!

• Beat butter, sugar and lemon zest in large bowl until light and creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Add pineapple with juice and milk, Beat until just combined. Mixture make look curdled, but will come together when flour is added.
• Combine flour and baking powder in small bowl. Add to pineapple mixture. Add coconut. Stir well. Line bottoms of 2 greased 8 inch round pans with waxed paper.
• Divide and pour batter into pans. Spread evenly.
• Bake in 325*F (160*C) oven for about 45 minutes until toothpick inserted in center comes out clean.
• Let stand in pans on wire rack for 10 minutes.
• Remove cakes from wax paper and resubmit to wire racks to cool completely.

Making Icing

• 1 Coconut, eyes speared and drained discard juice. Crack and grate ribbons and Toast (these take alittle longer but don't turn your back away from the coconut, and shuffle it around a lot so not to burn it, It should look slightly peachy looking

How To Toast Coconut

• Place on shallow cookie sheet at 350* for 2-5min watching and shaking sheet.
• Careful coconut toasts very QUICKLY!

Icing Instruction

• Beat butter and pineapple juice until smooth. Add Icing sugar, 1/2 cup at a time while beating, until spreading consistency. Makes 1 1/3 cups icing.
• Spinkle coconut over top of cake.
• Lightly press coconut ribbons into icing around sides.
• Chill until ready to serve
• ENJOY!