COCONUT PINEAPPLE CUPCAKES

Ingredients:
1 3/4 c. sifted cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1 c. sugar
2 eggs
1/2 c. water
1/2 c. canned crushed pineapple
1 tsp. vanilla
1 c. shredded coconut

Measure sifted flour, add baking powder and salt, sift together 3 times. Cream shortening, add sugar gradually, cream together until light and fluffy. Add eggs, one at a time, beating well. Combine water, crushed pineapple and vanilla. Add to egg mixture alternately with flour, beating after each addition until smooth. Add 1/4 of the coconut. Spoon batter into paper baking cups set in muffin tins, filling each only half full. Sprinkle batter with remaining coconut. Bake at 375F. for 20-25 min.
Yield: 2 dozen.