Moist Tropical Coffee Cake
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 cup sour cream
1 1/2 cups all purpose flour
2 teasp. baking powder
1/2 teasp. salt
1 (8 ounce can, crushed pineapple) drained
Topping:
1/2 cup cocunut
3 table. sugar
1/2 teasp. ground cinnamon
In a mixing bowl, blend the sugar and oil till creamy. Add the eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt. Add to the sour cream mixture. Fold in Pineapple. Pour into a greased 9 inch cake pan. Combine the topping ingredients, sprinkle over the batter. Bake at 350` for 35-40 minutes or until a toothpick inserted near the center comes out clean. Can be doubled for a large group. Use a 13 X 9 pan when doubling.