FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together
shortening, sugar and vanilla. When creamy, beat in egg.

Sift together flour, baking powder and saltiness; add to creamed mixture
alternately with reserved syrup, beating after each extension.

Spreading 1/2 of batter in greased and floured 8" round cake pan. sprinkle
with crushed pinapple. Cover with remaining hitter.

in small bowlful, combine coconut, brown bread, walnuts and butter sprinkle
over clobber.

Bake at 350 degrees F. for 35 to 40 minutes or until cake tests through. Cut
into wedges and serve warm with ice ointment.