Recipe By : Imperial Pure Cane Sugar
Serving Size : 12 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 Cups Sugar
2 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
2 Eggs -- Beaten
2 8 oz Cans Crushed Pineapple including juice (divide
2 Teaspoons Vanilla
1 Teaspoon Lemon Extract
Preheat oven 350. Measure 2 tablespoons crushed pineapple for
frosting and set aside. Combine sugar, flour, soda, and salt in a
mixing bowl. Add oil, eggs, pineapple, vanilla and lemon extract.
Mix thoroughly. Pour batter into a well greased and floured 17x11
jelly roll pan. Bake 25-30 min or until pick comes out clean. Remove
from oven and immediately frost with Coconutty Cream Cheese Frosting.
Cool completely.
Coconutty Cream Cheese Frosting
1/4 c. margarine, 1- 3 oz pkg cream cheese softened, 3 c. sifted
powdered sugar, 1 tsp vanilla, 2 Tbls crushed pineapple (reserved
from cake) 1 c. flaked coconut, 1/2 c. chopped nuts.
Beat margarine and cream cheese together. Add powered sugar, vanilla
and pineapple. Beat until well blended and smooth. Stir in coconut
and nuts.
