Coconut Pineapple Cake

Debbie Quimby

By
@quimster

This is a bit labor intensive and growing up, this was my sister's cake to bake. One day she was transporting the cake from our temporary home to our "soon to be new home" and the cake began to slide off the seat.

My sister saved the cake but wreacked Dad's car. I'll never eat this cake without appreciating her tears and Dad's chagrin ... ah, memories.

The end result is worth the labor of love you'll put into this cake.


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Ingredients

CAKE:

2 c
sugar
1 c
shortening
4 large
eggs
1 tsp
vanilla extract
3 c
all purpose flour
3 tsp
baking powder
pinch
salt
1 c
milk

PINEAPPLE FILLING:

5 Tbsp
flour
pinch
salt
1 c
sugar
2
egg yolks, reserve whites
1 small
can crushed pineapple, drained
1 c
milk
1 tsp
vanilla extract

7 MINUTE ICING:

2
egg whites, beaten
1/3 c
light corn syrup
1 tsp
vanilla extract
2 Tbsp
water
1/4 tsp
cream of tartar
3/4 c
sugar
1/4 tsp
salt
1 pkg
flaked coconut (or more if you like lots of coconut)

Directions Step-By-Step

1
For the cake: cream shortening and sugar together with mixer; add eggs and vanilla. Mix well.
2
Sift flour, salt and baking powder together. Gradually add to batter, along with the milk.
3
Pour into 3 round, greased and floured cake pans (8" to 9" pans).
4
Bake at 350 degreesfor 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from oven and cool on wire racks.
5
For the filling: Mix dry ingredients together in saucepan; add other ingredients and cook over medium heat until thickened. Let cool.
6
Place one cake layer on cake plate and spread 1/2 of pineapple filling on top. Place second layer and spread remaining half of filling on top. Place third layer on top and prepare icing.
7
For the icing: mix ingredients together and cook over medium heat in a double boiler. Use mixer to beat icing while cooking until think.
8
Spread icing over cooled cake, then generously sprinkle cake with flaked coconut, to your taste (more is better).

About this Recipe