Escape into the world of nostalgia with our “Decadent Old-Fashioned Coconut Cake with Pineapple Filling”. This timeless classic delivers a moist and fluffy cake layered with a sweet pineapple filling and topped off with creamy sour cream frosting. It’s the perfect cake for your weekend baking project or for any special occasion.
My family simply can’t get enough of this “Decadent Old-Fashioned Coconut Cake with Pineapple Filling”. My husband, an ardent coconut lover, claims it’s the best coconut cake he’s ever tasted. And my kids? They dive straight into the pineapple filling, always coming back for seconds. This recipe is special to us because it’s been passed down through generations in my family, becoming an irreplaceable part of our holiday traditions and gatherings.
Freshly baked Old-Fashioned Coconut Cake
Why This Old-Fashioned Coconut Cake Stands Out ?
The combination of moist coconut cake, sweet pineapple filling, and rich sour cream frosting truly sets our “Old-Fashioned Coconut Cake” apart. The pineapple filling provides a tangy counterpoint to the sweet, creamy coconut cake, offering a flavor complexity that is simply out of this world. What’s more, we’ve ensured the recipe is easy to follow so even baking novices can create this delicious masterpiece at home.
Ingredients:
-
For the Cake:
- 225g (1 cup) of shortening
- 5 large eggs
- 500g (2 1/2 cups) granulated sugar
- 5g (1 tsp) baking powder
- 5g (1 tsp) vanilla extract
-
For the Pineapple Filling:
- 1 (20 oz) can of crushed pineapple
- 15g (1 tbsp) unsalted butter
- Brown sugar to taste
-
For the Sour Cream Frosting:
- 240g (1 cup) sour cream
- 1000g (10 cups) powdered sugar
- 15g (1 tbsp) softened butter
- 1 (14 oz) can of coconut flakes
How to Make Old-Fashioned Coconut Cake ?
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.
This “Decadent Old-Fashioned Coconut Cake with Pineapple Filling” is a guaranteed crowd-pleaser. Its tender crumb, fruity filling, and lush frosting combine to create a cake that’s truly unforgettable. Happy baking!
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Close-up of our Decadent Coconut Cake with Pineapple Filling
Frequently Asked Questions:
Freshly baked Old-Fashioned Coconut Cake
Old-Fashioned Coconut Cake
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
The post Decadent Old-Fashioned Coconut Cake with Pineapple Filling appeared first on JeVibe Recipes.
