1 1/2 cups white sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter
3 eggs
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple, drained
3 fluid ounces orange liqueur
3 tablespoons white sugar
1 cup flaked coconut
1 cup grated orange peel
3 cups flaked coconut
1 cup grated orange peel
2 tablespoons grated orange peel
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch serving dish.
In a medium bowl, mix together 1/3 cup sugar and cocoa. Set aside. In a medium bowl, cream together 2/3 cup butter and 3 eggs until light and fluffy. Beat in the remaining butter and sugar mixture alternately with the vanilla.
Pecan the whipped cream into the cake batter. Pour evenly into the prepared pan, using the third of the cup that was used to fill the cake mix.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Allow to cool. Divide the layers in half. Press slightly more coconut on one layer than the other, use more or less sugar, and use the rest of the coconut to press the layers together. Chill and cut into squares.
Serve with pineapple sauce.
⭐ ⭐ ⭐ ⭐ ⭐