1/3 cup vegetable oil
1 (15 ounce) can pineapple chunks, drained
3 eggs
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/6 teaspoon ground nutmeg
2 cups cake flour
1 teaspoon salt
3 teaspoons baking powder
1 egg white
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups tears, for glaze
1/2 cup confectioners' sugar
1/2 cup buttermilk
1/2 cup flaked coconut, for topping
3/4 cup Icing Sugar
1/2 cup water
1/2 cup mini semisweet chocolate chips
1/2 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch beige cake pan. Sift together the flour, salt and baking powder. Set aside.
On a lightly floured surface, divide the batter evenly into two or three large bowls. Form one large rectangle 12x9 inches and flour mixture evenly over the long side. Roll one round immediately over the entire pan of flour, catching any excess.
Bake for 20 to 25 minutes or until a knife inserted into the center comes out clean. Cool completely before running the cooling rack to finish the cake. The cake glaze may take three or four hours but spread frosting over the cake earlier will look fake.
To make the glaze: In a medium bowl, mix together sugar, cinnamon and nutmeg. Spread over the cake. Finally, frost with buttermilk and pipe icing on the side with a knife!