Ingredients Jump to Instructions ↓

  1. 2 tablespoons light corn syrup

  2. 6 tablespoons margarine, softened and divided

  3. 1/2 cup packed light brown sugar

  4. 2 tablespoons flaked coconut

  5. 1 can (8 ounces) sliced pineapple in light syrup, drained

  6. 1/3 cups all-purpose flour

  7. 2 teaspoons baking powder

  8. 1/4 teaspoon salt

  9. 3/4 cup granulated sugar

  10. 1 egg

  11. 1 teaspoon vanilla

  12. 2/3 cup fat-free (skim) milk

  13. 10 tablespoons thawed frozen light nondairy whipped topping

Instructions Jump to Ingredients ↑

  1. Heat corn syrup and 1 tablespoon margarine until melted in small skillet over medium heat. Stir in brown sugar; cook over medium heat until mixture is bubbly. Pour mixture into ungreased 9-inch round cake pan; sprinkle coconut evenly over top. Arrange whole pineapple slices on top of coconut.

  2. Preheat oven to 350°F. Combine flour, baking powder and salt in medium bowl. Set aside. Beat remaining 5 tablespoons margarine in large bowl until fluffy; beat in granulated sugar, egg and vanilla. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Pour batter into cake pan with prepared topping.

  3. Bake about 40 minutes or until cake springs back when touched lightly. Cool in pan on wire rack 2 to 3 minutes ; loosen side of cake with knife and invert onto serving plate. Cut cake into wedges. Serve warm or cool, topped with whipped topping. Garnish with pineapple slices, if desired.


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