Pineapple-Coconut Party Cake (Hummingbird Cake)

 Pineapple-Coconut Party Cake (Hummingbird Cake)

Cake

2 cups granulated sugar
1 cup Butter Flavor Crisco all-vegetable shortening plus additional for greasing
3 eggs 

1 tsp pure vanilla extract

1 tsp coconut extract

3 cups sifted all-purpose flour

1 Tbs baking powder

1 cup milk

Topping 

1 can (20 oz) crushed pineapple or pineapple tidbits in unsweetened juice

1 Tb cornstarch

1 cup firmly packed light brown sugar

1 cup shredded coconut

1 cup shopped pecans

1/2 tsp rum extract or 1/4 cup rum

1/4 tsp pure vanilla extract

3/4 cup golden raisins 

1. Oven to 350 F. Grease 13x9x2 inch pan with shortening. Flour lightly.

2. For cake, combine granulated sugar and 1 cup shortening in large bowl. Beat at medium speed of electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 1 tsp. vanilla and coconut extract until blended.

3. Combine flour and baking power in medium bowl. Add to creamed mixture alternately with milk, beating at low speed after each addition until well blended. Beat at medium speed 2 minutes. Pour into pan. Spread evenly. (batter will be thick)

4. Bake at 350 F for 35-45 minutes or until toothpick inserted in the center comes out clean. Cool completely in pan on wire rack.

5. For topping, drain 2 Tbs juice from pineapple. Combine juice and cornstarch in small bowl. Stir to dissolve.

6. Combine pineapple, remaining juice and brown sugar in medium saucepan. Bring to a boil. Stir in cornstarch mixture. Boil and stir 1 minute or until mixture is thickened and clear. Remove from heat. Stir in coconut, nuts, rum extract and 1/4 teaspoon vanilla.