1/2 c. Crisco
6 lg. eggs
3 c. all-purpose flour
1/4 c. milk
3/4 c. undrained crushed pineapple
1 tsp. vanilla
1 tsp. baking powder
1/2 lb. butter (2 sticks)
2 3/4 c. sugar

Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour with baking powder; add to creamed mixture 1 spoon full at a time alternately with milk. Add vanilla, stir in crushed pineapple and juice, blend well. Pour into well greased 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees and bake 1 1/2 hours or until top springs back when touched lightly. Cook for 1 hour and 45 minutes at 300 degrees.

FROSTING:

1/2 stick butter
1/2 can crushed pineapple (4 oz.)
1/2 sm. can coconut
3/4 c. sugar
1 egg

Combine all ingredients and cook over low heat, stirring constantly until slightly thickened. Pour over cake while both are hot.