Indulge in the nostalgic flavors of this Classic Coconut Cake, a recipe handed down through generations. This cake boasts a tender crumb and is filled with a luscious pineapple filling, all topped with a creamy sour cream frosting and sprinkled with sweet coconut. Perfect for special occasions or just because, this cake is sure to impress and satisfy your coconut cravings.
Ingredients
Cake:
- 1 cup Crisco
- 5 eggs
- 2 1/2 cups sugar
- 3 cups cake flour
- 1 tsp baking powder
- 1 tsp vanilla flavoring
Pineapple Filling:
- 1 can crushed pineapple
- 1 tsp butter
- Brown sugar to taste
Sour Cream Frosting:
- 1 cup sour cream
- 10 oz confectioners’ sugar
- 1 tsp softened butter
- 1 can coconut
Directions
- Bake Cake: Cream Crisco and sugar, add eggs one at a time, then blend in flour, baking powder, and vanilla. Bake in three 9-inch pans at 350°F for 25-30 minutes. Cool.
- Make Filling: Cook pineapple, butter, and brown sugar for 5-10 minutes. Spread over cake layers, poking holes in the cake to absorb juices.
- Frost Cake: Mix sour cream, butter, and confectioners’ sugar until smooth. Spread over cooled cake and sprinkle with coconut.
Conclusion and Tips
This Classic Coconut Cake is a delightful treat for any occasion. For an extra touch, toast the coconut before sprinkling it over the frosting. Serve with a cup of tea or coffee for a truly comforting dessert experience. Store any leftovers in the refrigerator to keep the cake fresh and moist.
Have you tried this recipe? Share your tips and variations in the comments below. What’s your favorite coconut dessert?