If you like Pina Coladas....

With the weather getting warmer, it's put me in a tropical mood. This cake was a perfect summery treat.

Ingredients:

1 cup all-purpose flour 2/3 cup granulated sugar 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla 2 eggs 1/3 cup milk 1/3 cup shortening 1 cup whipping cream 2 tablespoons powdered sugar 1/2 teaspoon almond or rum extract 1/4 cup pineapple preserves 2 teaspoons lemon juice 1/2 cup flaked coconut

Preparation:

For cake, in a mixer bowl combine flour, granulated sugar, baking powder,salt, and vanilla. Add eggs,milk, and shortening. Beat at low speed of electric mixer till mixed; beat at medium speed 2 minutes, scraping bowl occasionally. Spread batter in an 8 X 1 1/2 inch waxed-paper-lined round cake dish. Microwave,uncovered, on medium for 6 minutes. Increase power to high and microwave 1 1/2 to 5 minutes or until done. Cool 5 to 10 minutes and remove from pan. Slice cooled cake horizontally to make two thin layers. Set aside.

For topping, beat whipping cream, powdered sugar, and almond or rum extract until stiff peaks form. In a 1 cup measure combine preserves and lemon juice. Spread on bottom cake layer. Top with 1/3 of whipped cream mixture. Spread remainder of whipped cream on sides. Sprinkle with coconut. Refrigerate until served.