Pineapple and Coconut Cake

Name: Pineapple and Coconut Cake
Ingredients: '1 cup of caramelized pineapple, finely chopped'; '1/3 cup of butter or margarine'; '1/2 cup of all-purpose flour'; '1 teaspoon of vanilla extract'; '1 egg'; '1 1/2 cups of all-purpose flour, sifted'; '1 1/2 teaspoons of active dry yeast'; '3/4 cup of shredded coconut'; '1/3 cup of brown sugar, packed'; '3 tablespoons of melted butter or margarine'

1
'1 cup of caramelized pineapple, finely chopped'
2
'1/3 cup of butter or margarine'
3
'1/2 cup of all-purpose flour'
4
'1 teaspoon of vanilla extract'
5
'1 egg'
6
'1 1/2 cups of all-purpose flour, sifted'
7
'1 1/2 teaspoons of active dry yeast'
8
'3/4 cup of shredded coconut'
9
'1/3 cup of brown sugar, packed'
10
'3 tablespoons of melted butter or margarine'

Ingredients

1
'1 cup of caramelized pineapple, finely chopped'
2
'1/3 cup of butter or margarine'
3
'1/2 cup of all-purpose flour'
4
'1 teaspoon of vanilla extract'
5
'1 egg'
6
'1 1/2 cups of all-purpose flour, sifted'
7
'1 1/2 teaspoons of active dry yeast'
8
'3/4 cup of shredded coconut'
9
'1/3 cup of brown sugar, packed'
10
'3 tablespoons of melted butter or margarine'

Directions

1
'Drain the pineapple well and reserve 1/2 cup of the juice.'
2
Melt the butter or margarine, then beat in the eggs
3
Add the vanilla extract and beat until combined
4
Add the flour and yeast alternately with the reserved pineapple juice, beating well after each addition
5
Pour half of this mixture into a greased and floured 20 cm (8 inch) cake pan
6
Top with the pineapple, leaving a 1-inch border around the edges
7
Cover with the remaining batter
8
Mix the shredded coconut, brown sugar, and melted butter or margarine
9
Sprinkle over the top
10
Bake in a moderate oven (350°F/170°C) for 60 minutes, or until golden brown
11
Let cool in the pan before transferring to a wire rack to cool further.