Coconut-Pineapple Cake

[Mommom]

Coconut-Pineapple Cake

Adapted from 1,000 Vegetarian Recipes

1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margine, softened to room temperature
1 cup sugar
1/2 cup unsweetened coconut milk
3 eggs
1 1/2 cups sweetened shredded coconut, divided
One 8 oz can crushed pineapple in unsweetened juice, undrained
3 tablespoons raspberry preserves (or use any kind of preserves you like)

1.  Preheat oven to 350F.  Grease and flour a 9-inch-square baking pan.
2.  In a medium bowl or on a piece of waxed paper, stir together both flours, the baking powder, baking soda, and salt.
3.  In a large bowl, cream the butter with the sugar.  Beat in the coconut milk and eggs (the mixture will look curdled).  Stir in 1 cup of the coconut and the pineapple with juice.  Stir in the flour mixture.
4.  Spread the batter into the prepared pan.  Dollop the top  of cake with preserves 1/2 teaspoon at a time.  Sprinkle with remaining 1/2 cup coconut.
5.  Bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean.  Cut into squares.

Makes 16 squares; serves 16.