1 ¼ c sugar
2 c flour
1 ½ tsp baking soda
1 large can crushed pineapple, juice and all
Preheat oven to 375 degrees. Mix all ingredients and pour into pan. Let set for about five minutes so the soda will activate and mixture will start to bubble. Pour into greased/floured pan.
Mix together ½ c coconut and ¼ c brown sugar. Sprinkle on top of batter. Bake 30-40 minutes until golden brown on top.
½ c sugar
½ c french vanilla creamer
1 cube butter
Stir until boiling. Boil under low-medium heat for 2 ½ minutes. Remove from heat and add ½ c coconut and ¾ tsp vanilla. May also add sliced almonds. Top cake. Serve warm with a dollop of whipped cream if desired.