Hawaiian Delight Cake

This recipe is from The Mississippi Cookbook. Recipe submitted by Mrs. Maruice O'Keefe of Long Beach.

• Ready In: 40 mins
• Yields: 1 cake

Ingredients

• 1  cup shortening
• 3  cups flour, sifted
• 1⁄2 teaspoon salt
• 2  cups sugar
• 3 1⁄2 teaspoons baking powder
• 1  cup  Hawaiian Punch drink, red
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon  almond extract
• 4  eggs

• FILLING

• 1⁄2 cup crushed pineapple, drained
• 1⁄2 cup coconut
• 1⁄4 cup margarine, whipped
• 1⁄4 cup maraschino cherry, chopped
• 2 1⁄2 cups powdered sugar (or more)
• 1⁄2 cup pecans, chopped

Directions

1. Cream shortening until light. Sift flour and measure. Sift flour with salt, sugar, and baking powder into shortening. Add punch and flavorings. Beat at medium speed for 2 minutes.
2. Add eggs, one at a time, beating thoroughly after each addition. Bake in two 9-inch greased and floured layer pans at 350 degrees for 25 minutes or until tests done.
3. Make filling of pineapple, coconut, margarine, and cherries. Add powdered sugar for spreading consistency. Add pecans.
4. Put cooled layers together with filling. Ice with a 7-minute icing. Sprinkle generously with coconut.