---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pina-Colada Cake
  Categories: Bakery, Cakes, Vegan
       Yield: 1 9″ cake
  
     1/2 c  Pineapple juice concentrate
            -- (frozen)
     1/3 c  Apple juice concentrate
            -- (frozen)
     1/2 c  Crushed pineapple
            -- (well drained)
     1/4 c  Margarine
     1/2 ts Vanilla extract
       2 c  Whole wheat flour
       2 ts Baking powder
       1 ts Baking soda
     1/2 c  Crushed pineapple
            -- (well drained)
   1 1/2 c  Coconut milk
       3 tb Arrowroot
     1/4 c  Pineapple juice concentrate
            -- (frozen)
   1 1/2 c  Crushed pineapple
       1 tb Arrowroot
            Unsweetened shredded coconut
  
   Get all ingredients out so they can come to room temperature.
   Preheat oven to 350F and oil an 8″ or 9″ cake pan.
   
   Blend first 5 ingredients together in a blender until smooth.  Pour
   into mixing bowl and sift next 3 ingredients on top of blended
   mixture. Beat dry ingredients in well till all lumps are gone -- but
   no longer. Be careful not to overmix.  Fold pineapple into batter and
   pour into oiled cake pan. Bake for 40 to 45 minutes, till a toothpick
   inserted in the middle comes out clean. Remove from oven and allow to
   sit in cake pan for about 15 minutes before turning onto a cooling
   rack. Sprinkle entire surface of warm cake with shredded coconut and
   allow to cool.
   
   While cake is baking, mix coconut milk and arrowroot in a saucepan
   till arrowroot dissolves.  Put pan on heat and stir constantly till
   mixture boils and thickens.  Add juice concentrate and stir in,
   continuing till mixture re-boils and thickens.  Remove from heat and
   cool. Do the same in a separate pot with crushed pineapple and
   arrowroot.
   
   When cake, thickened pineapple and thickened coconut milk are cooled,
   split cake in half so you have two layers.  Spread thickened coconut
   milk over entire surface of cake like an icing.  Sprinkle entire
   surface with shredded coconut and refrigerate till serving time.
   
   Kathy Hoshijo, “Kathy Cooks -- Vegetarian, Low Cholesterol”  Posted by
   Karen Mintzias
  
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