3 tbsp margarine or butter
2 tbsp dark brown sugar c. shredded coconut
1/3 cup pineapple tidbits
1/3 cup milk
1/3 cup sugar
3/4 tsp salt
1/4 cup shortening
1/4 cup warm water
1 package yeast, active dry
1 egg, beaten
1/2 tsp pure vanilla extract
2 cups sifted enriched flour

Melt margarine or butter and use to grease a 8″x8″x2″ pan. Spread the brown sugar and coconut evenly across the bottom of pan. Arrange pineapple tidbits evenly in pan. Scald milk in a saucepan then stir in sugar, salt and shortening. Let cool to lukewarm. Measure warm water into a bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add beaten egg, vanilla extract and flour. Stir until well blended, about 1 minute. Turn batter into prepared pan. Let rise in warm place, free from draft, until doubled in bulk —— about 1 hour and 15 minutes. Bake in moderate oven (375° F) about 35 minutes. Turn out of pan immediately. Serve warm. Makes 1 Pineapple Coconut Coffee Cake.