Great Grandma Cutchen’s Pineapple Pound Cake

3 Cups Sugar
1 teaspoon vanilla
2 Cups Crisco
2 teaspoon lemon extract
3 Cups Flour
1 large can crushed pineapple
½ teaspoon salt
1 Cup flaked coconut
9 Eggs

Make sure the large can of crushed pineapple is well-drained and mix a little flour to coat the pineapple. Save the juice for glaze. (Recipe below)

Cream together well the Crisco and Sugar. Add eggs one at a time, beating continuously. Add the flour, salt, and pineapple and continue beating until blended well, then add vanilla and lemon extract. Fold in the coconut. Pour batter in a 10 “ Tube Pan”. Bake at 300 - 325 for 1½ hours, or until done using a tester. Let it set in the pan for about 10 minutes before removing from pan.

Glaze warm cake with pineapple/lemon glaze. (Recipe below)

PINEAPPLE/LEMON GLAZE

GLAZE:
½ C. pineapple juice from above recipe
1 T. lemon juice
1 lb. powdered sugar
MIX together well and pour over cake.