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.
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.
