Coconut Cream Cake Crust (2 3/4 cups all-purpose flour)
2 1/2 cups white sugar
1 teaspoon salt
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon butter
1 cup vegetable oil
1 teaspoon vanilla extract
1 (3 ounce) can crushed pineapple, drained
1 cup rolled oats
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, mix together the sugar, salt, eggs, flour, baking soda, butter, oil, vanilla and pineapple. Mix well, then stir in the pulp of the pineapple, oats, malt extract and dried cranberries (see Note). Pour this mixture into the prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely, about 6 hours.