Coconut Pineapple Cake

By Debbie Quimby
@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.

Rating:

★★★★★ 2 votes

Comments:

9 Comments

Ingredients

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
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
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)

How to Make Coconut Pineapple Cake

Step-by-Step

1For the cake: cream shortening and sugar together with mixer; add eggs and vanilla. Mix well.
2Sift flour, salt and baking powder together. Gradually add to batter, along with the milk.
3Pour into 3 round, greased and floured cake pans (8" to 9" pans).
4Bake 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.
5For the filling: Mix dry ingredients together in saucepan; add other ingredients and cook over medium heat until thickened. Let cool.
6Place 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.
7For the icing: mix ingredients together and cook over medium heat in a double boiler. Use mixer to beat icing while cooking until think.
8Spread icing over cooled cake, then generously sprinkle cake with flaked coconut, to your taste (more is better).