---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
       1 c  Vegetable shortening; crisco
       1    Margarine
       2 c  Sugar
       6    Eggs
       2 c  Cake flour
       1 ts Vanilla extract
       1 ts Butternut flavoring
       1 c  Flaked coconut
       1 cn Crushed pineapple; small
   Drain pineapple and reserve the juice. Cream shortening and sugar; add eggs
   (one at a time).  Add cake flour, vanilla, butternut flavoring, coconut and
   pineapple.  Bake in a 10 inch tube pan for 1 hour and
        25    minutes at 325 degrees.
    Icing: 2 c. sifted powdered sugar and juice from canned pineapple.
   Mix well with mixer. Pour over hot cake while still in pan.