MY OLD FASHIONED COCONUT CAKE
This easy my old fashioned coconut cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
MY OLD FASHIONED COCONUT CAKE
This easy my old fashioned coconut cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- Cream the Crisco with sugar. Add the eggs, a piece at a time. To the cake flour, add the baking powder, then add it to the Crisco and sugar mixture. Mix well until combined before adding in a tsp of vanilla flavouring. Pour the batter into three 9-inch cake pans. Place in a 350 degrees oven and bake for about 25 to 30 minutes. Remove from the oven when done and allow the cakes to cool.
- To make the Pineapple Filling, place the pineapple filling ingredients in a 1 1/2 quart saucepan. Cook the mixture for about 5 to 10 minutes to thin it out.
- Using an ice pick, poke a few holes on top of the cake. This will help the filling absorb in the cake.
- In a mixer bowl, mix the sour cream and butter. Add the confectioners’ sugar, enough to have a spreading consistency. Spread this on top and sides of the cooled cake. Lastly, sprinkle with coconut. Enjoy!
Tips for the Best MY OLD FASHIONED COCONUT CAKE
- Pre-heat & Prep: Always gather all ingredients before cooking my old fashioned coconut cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
