CAKE:

2 lg. eggs
2/3 c. unsweetened pineapple juice (reserved from crushed pineapple)
1/4 c. butter, softened
2 c. unbleached white flour
1/2 tsp. baking soda
2 tsp. baking powder
1 c. crushed pineapple, well drained
1 c. flaked coconut or nuts

TOPPING:

1/2 tsp. cinnamon
1/2 c. crushed pineapple, well drained

In a mixing bowl, beat together eggs, pineapple juice and butter. Add flour, baking soda and baking powder; beat well. Stir in 1 cup crushed pineapple and flaked coconut. Spoon into an oiled and floured 9-inch round pan. Spread batter evenly.

Toss topping ingredients and sprinkle over batter. Bake at 350 degrees for 40 minutes or until springy to the touch. Cool on wire rack. Makes 6 servings.

1 serving = 1 starch and 1 fruit.