Coconut Pineapple Cake
By
Debbie Quimby
@quimster
1
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.
★★★★★ 2 votes5
Ingredients
-
CAKE:
-
2 csugar
-
1 cshortening
-
4 largeeggs
-
1 tspvanilla extract
-
3 call purpose flour
-
3 tspbaking powder
-
pinchsalt
-
1 cmilk
-
PINEAPPLE FILLING:
-
5 Tbspflour
-
pinchsalt
-
1 csugar
-
2egg yolks, reserve whites
-
1 smallcan crushed pineapple, drained
-
1 cmilk
-
1 tspvanilla extract
-
7 MINUTE ICING:
-
2egg whites, beaten
-
1/3 clight corn syrup
-
1 tspvanilla extract
-
2 Tbspwater
-
1/4 tspcream of tartar
-
3/4 csugar
-
1/4 tspsalt
-
1 pkgflaked coconut (or more if you like lots of coconut)
How to Make Coconut Pineapple Cake
- For the cake: cream shortening and sugar together with mixer; add eggs and vanilla. Mix well.
- Sift flour, salt and baking powder together. Gradually add to batter, along with the milk.
- Pour into 3 round, greased and floured cake pans (8" to 9" pans).
- 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.
- For the filling: Mix dry ingredients together in saucepan; add other ingredients and cook over medium heat until thickened. Let cool.
- 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.
- For the icing: mix ingredients together and cook over medium heat in a double boiler. Use mixer to beat icing while cooking until think.
- Spread icing over cooled cake, then generously sprinkle cake with flaked coconut, to your taste (more is better).