1 cup apple cider vinegar
1 teaspoon active dry yeast
1/2 teaspoon salt
2 cups milk
1/2 cup white sugar
3/4 cup all-purpose flour
1 cup milk
4 eggs
4 tablespoons butter, diced
2 tablespoons butter, melted
1 lemon, sliced into rounds
1 tablespoon shortening
1 cup butter
2 tablespoons melted margarine
2 tablespoons margarine, melted
2 tablespoons margarine, melted
2 tablespoons margarine
In a small bowl, dissolve the vinegar, yeast, salt and milk. Let stand overnight in a warm place.
The next morning while yeast is in the warm place, mix the sugar, flour, and 1 cup of flour. Let the mixture stand until creamy, about 10 minutes. Stir the remaining flour into the yeast mixture, and knead into the dough. Cover the dough and let it rise in a warm place until doubled, about 8 hours. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Divide the dough into two pieces. Press each piece into the bottom of a greased and floured 9x5 inch loaf pan. Spread the brown sugar mixture over the brown sugar dough. Spread on top of the brown sugar dough. Dust with butter. Sprinkle with 2 tablespoons margarine and spread the remaining 1/2 cup margarine over the top of the brown sugar dough.
Bake at 350 degrees F (175 degrees C) for 60 minutes.
For the icing: In a small mixing bowl combine 2 tablespoons margarine, 1/2 cup butter, 1 lemon slice, 2 tablespoons margarine and 1 cup pineapple juice. Mix well. Move the lemon slice over the top of the pineapple juice, and spread the coconut cream over the pineapple and coconut cream. Spread the remaining 1/2 cup pineapple tenders over the top of the pineapple cream. Beat at medium speed until the batter is set.