(by Shirley McNevich)
Topping: 1/2 cup Dole crushed pineapple; 1 cup Baker's angelflake coconut
Batter: 2 cups sifted flour (measure before sifting); 1 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. baking soda; 1/4 cup Crisco shortening; 3/4 cup white sugar; 2 eggs; 3/4 cup Dole crushed pineapple; 1 - 6oz. bag Nestle's semi-sweet chocolate bits
Topping--in a bowl add 1/2 cup crushed pineapple and coconut--stir and set aside. Batter: in a mixer add Crisco and white sugar--beat. Add eggs--beat. Add 3/4 cup crushed pineapple--beat. Add baking powder, salt and baking soda--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and stir with a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the topping evenly on top of the batter. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness.
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