A beautiful cake that is excellent for any occasion. Simple, refreshing, and perfectly sweet Coconut and Pineapple flavored cake.
INGREDIENTS
1 (15 1/4-ounce) can crushed pineapple in juice, undrained
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1 1/2 cups butter or margarine, softened
3 cups of sugar
5 large eggs
1/2 cup lemon-lime soft drink*
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
Pineapple Filling
Cream Cheese Frosting
1 (6-ounce) package frozen flaked coconut, thawed
Garnish: fresh mint sprig
HOW TO MAKE NANNY’S FAMOUS COCONUT-PINEAPPLE CAKE
Step 1: Oil the sides and bottom of three 9-inch round cake pans. Using a wax paper, line the bottoms of each pan. Then, grease and flour the wax papers.
Step 2: Remove the juice from the pineapple, making sure to reserve 3/4 cup of juice. Set aside 1/4 cup of the reserved juice for the Cream Cheese Frosting. And for the Pineapple filling, reserve crushed pineapple.
Step 3: In a bowl, add the butter. Cream using an electric mixer until creamy. Slowly add in the sugar and beat well. Then, add in the eggs one at a time, beating every after each addition until incorporated.
Step 4: Mix the half cup reserved pineapple juice with a soft drink. Add in the flour alternately with the juice mixture into the butter mixture. Start and end with the flour. Beat every after each addition at low speed. Then, stir in the extracts.
Step 5: Transfer the batter into the prepared cake pans.
Step 6: Place inside the oven and bake for about 25 to 30 minutes at 350 degrees F. Check the doneness by inserting a toothpick in the center of the cake. Once the toothpick comes out clean the cake is done.
Step 7: Remove from the oven and take the cakes out of the pan immediately. Transfer into wire racks to cool.
Step 8: Evenly spread the 3/4 pineapple filling between the layers, then, the rest of the filling on top of the cake. On the sides of the cake, spread the Cream Cheese Frosting and pipe border around the top if you prefer. Then, sprinkle over the coconut. For the garnish, it is optional. Only if desired.
NOTE:
I always use 7-up for the lemon-lime soft drink. The layers of the cake rise excellently because of its specific level of carbonation.
Ingredients
- 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
- 1 1/2 cups butter or margarine, softened
- 3 cups of sugar
- 5 large eggs
- 1/2 cup lemon-lime soft drink*
- 3 cups cake flour, sifted
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Pineapple Filling
- Cream Cheese Frosting
- 1 (6-ounce) package frozen flaked coconut, thawed
- Garnish: fresh mint sprig
Instructions
Step 1: Oil the sides and bottom of three 9-inch round cake pans. Using a wax paper, line the bottoms of each pan. Then, grease and flour the wax papers.
Step 2: Remove the juice from the pineapple, making sure to reserve 3/4 cup of juice. Set aside 1/4 cup of the reserved juice for the Cream Cheese Frosting. And for the Pineapple filling, reserve crushed pineapple.
Step 3: In a bowl, add the butter. Cream using an electric mixer until creamy. Slowly add in the sugar and beat well. Then, add in the eggs one at a time, beating every after each addition until incorporated.
Step 4: Mix the half cup reserved pineapple juice with a soft drink. Add in the flour alternately with the juice mixture into the butter mixture. Start and end with the flour. Beat every after each addition at low speed. Then, stir in the extracts.
Step 5: Transfer the batter into the prepared cake pans.
Step 6: Place inside the oven and bake for about 25 to 30 minutes at 350 degrees F. Check the doneness by inserting a toothpick in the center of the cake. Once the toothpick comes out clean the cake is done.
Step 7: Remove from the oven and take the cakes out of the pan immediately. Transfer into wire racks to cool.
Step 8: Evenly spread the 3/4 pineapple filling between the layers, then, the rest of the filling on top of the cake. On the sides of the cake, spread the Cream Cheese Frosting and pipe border around the top if you prefer. Then, sprinkle over the coconut. For the garnish, it is optional. Only if desired.
NOTE:
I always use 7-up for the lemon-lime soft drink. The layers of the cake rise excellently because of its specific level of carbonation.
