INGREDIENTS
For the Cake:
- 225 g 1 cup of shortening
- 5 large eggs
- 500 g 2 1/2 cups granulated sugar
- 5 g 1 tsp baking powder
- 5 g 1 tsp vanilla extract
For the Pineapple Filling:
- 1 20 oz can of crushed pineapple
- 15 g 1 tbsp unsalted butter
- Brown sugar to taste
For the Sour Cream Frosting:
- 240 g 1 cup sour cream
- 1000 g 10 cups powdered sugar
- 15 g 1 tbsp softened butter
- 1 14 oz can of coconut flakes
INSTRUCTIONS
For the Cake:
- Start by beating the sugar and shortening in a bowl until creamy.
- Gradually add the eggs, beating well after each addition.
- Whisk together the cake flour and baking powder in another bowl.
- Combine this dry mix with the Crisco and sugar mixture, whisking until well incorporated.
- Stir in the vanilla extract.
- Grease three 9-inch cake pans and pour in the batter, spreading evenly.
- Preheat your oven to 350°F (175°C) and bake the cakes for about 30 minutes or until a toothpick comes out clean.
- Let them cool to room temperature before adding the filling and frosting.
For the Filling:
- In a small saucepan over low heat, combine all the filling ingredients and cook for about 5 minutes.
- Poke small holes in the cake layers and spread the filling, making sure it seeps into the holes.
For the Sour Cream Frosting:
- Mix the butter and sour cream in a bowl.
- Add the confectioners’ sugar, mixing until well combined.
- Frost your cake with this mixture, and garnish with coconut flakes.
NOTES
This “Old-Fashioned Coconut Cake” is a labor of love, and it is definitely worth every minute spent. If you want to give it a tropical twist, try adding a splash of rum to the pineapple filling. Also, ensure all your ingredients are at room temperature before starting for the best results.