My Old Fashioned Coconut Cake
By Opal Jackson-Cakmak sweetiecoconut
This recipe was handed down by my grandmother. I always loved it. I love coconut and it has always been a favorite. My granny made it well!
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
3 c. cake flour
2 1/2 c. sugar
1 tsp. baking powder
1 tsp. vanilla flavoring
Cream together Crisco and sugar. Add eggs, one at a time. Add baking powder to cake flour, then add to Crisco and sugar mixture. Mix well. Add 1 teaspoon vanilla flavoring. Bake in three 9-inch cake pans at 350 degrees for 25-30 minutes. Cool.
1 can crushed pineapple
1 tsp. butter
Sweeten to taste with brown sugar
Place in 1 1/2 quart saucepan and cook 5-10 minutes. Mixture will be thin but cake will absorb the juice; punch several holes in cake with ice pick to aid in absorbing. Spread hot mixture over layers.
SOUR CREAM FROSTING:
1 c. sour cream
10X confectioners' sugar
1 tsp. butter, softened
1 can coconut
Combine sour cream and butter in mixer bowl. Add enough confectioners' sugar to make of spreading consistency. Spread on top and sides of cooled cake. Sprinkle with coconut.