Hawaiian Pound Cake

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.
-