My Old Fashioned Coconut Cake

A simple, pretty straightforward cake recipe that I found from my grandmother’s stash of favourite dessert recipes. I remember her making this hundred of times when I was younger. She even taught me this exact recipe but I have not got a chance to make this sooner. I love coconut and this cake just makes my heart melt every time. Each mouthful of this delicious cake is flooding with memories.

Ingredients

1 cup Crisco

5 Eggs

3 cups cake flour

2 1/2 cups sugar

1 teaspoon baking powder

1 teaspoon vanilla flavouring

PINEAPPLE FILLING:

1 can crushed pineapple

1 teaspoon butter

Sweeten to taste with brown sugar

SOUR CREAM FROSTING:

1 cup sour cream

10X confectioners’ sugar

1 teaspoon butter, softened

1 can coconut

How to make My Old Fashioned Coconut Cake

Step 1: In a mixing bowl, cream the Crisco and sugar. Add in the eggs a piece at a time. To the cake flour, mix the baking powder, then add this to the Crisco and sugar mixture. Mix well before adding in a tsp of vanilla flavouring. Transfer the batter into three 9-inches cake pan and bake in a 350 degrees oven for about 25 to 30 minutes. Remove from the oven when done and allow the cakes to cool.

Step 2: In a 1 1/2 quart saucepan, place the pineapple filling ingredients (crushed pineapple, butter, and brown sugar) and cook for about 5 to 10 minutes to thin out the mixture. Into the cake, punch a few holes using an ice pick. Pour the pineapple filling on the cake, spreading it over the layers.

Step 3: In a mixer bowl, combine the sour cream and butter. To achieve a spreading consistency, add enough confectioners’ sugar to the bowl. When done, spread the sour cream frosting on top and sides of the cooled cake and sprinkle with coconut.

My Old Fashioned Coconut Cake

Rebecca A simple, pretty straightforward cake recipe that I found from my grandmother’s stash of favourite dessert recipes. I remember her making this hundred of times when I was younger. She… General Recipes My Old Fashioned Coconut Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup Crisco
• 5 Eggs
• 3 cups cake flour
• 2 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla flavouring
• PINEAPPLE FILLING:
• 1 can crushed pineapple
• 1 teaspoon butter
• Sweeten to taste with brown sugar
• SOUR CREAM FROSTING:
• 1 cup sour cream
• 10X confectioners' sugar
• 1 teaspoon butter, softened
• 1 can coconut

Instructions

Step 1: In a mixing bowl, cream the Crisco and sugar. Add in the eggs a piece at a time. To the cake flour, mix the baking powder, then add this to the Crisco and sugar mixture. Mix well before adding in a tsp of vanilla flavouring. Transfer the batter into three 9-inches cake pan and bake in a 350 degrees oven for about 25 to 30 minutes. Remove from the oven when done and allow the cakes to cool.

Step 2: In a 1 1/2 quart saucepan, place the pineapple filling ingredients (crushed pineapple, butter, and brown sugar) and cook for about 5 to 10 minutes to thin out the mixture. Into the cake, punch a few holes using an ice pick. Pour the pineapple filling on the cake, spreading it over the layers.

Step 3: In a mixer bowl, combine the sour cream and butter. To achieve a spreading consistency, add enough confectioners' sugar to the bowl. When done, spread the sour cream frosting on top and sides of the cooled cake and sprinkle with coconut.