Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1230
Calories
31g
Protein
55g
Fat
153g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup Crisco
- 2 sticks butter
- 2¾ cups sugar
- 6 eggs
- 3¼ cups flour
- 1 tsp baking powder
- ¼ cup milk
- ¾ cup undrained, crushed pineapple
- 1 cup coconut
- 1 cup pecans
- 1 tsp vanilla
Directions
1
Cream Crisco, butter, and sugar.
2
Add eggs; mix well.
3
Combine dry ingredients add with the milk to sugar mixture.
4
Stir in pineapple, coconut, pecans, and vanilla; mix well.
5
Pour into a greased and floured tube pan.
6
Bake at 325°F for 1½ hours.
7
Category:World recipes
8
Category:Cake Recipes
9
Category:Easter Desserts
10
Category:Pineapple Recipes
11
Category:Pecan Recipes
12
Category:Coconut Recipes
Recipe sourced from
fandom