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Quick Coconut -Pineapple Cake Recipe

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This recipe for Quick Coconut -Pineapple Cake, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri Kallem for Marilou Massengale
Added: Saturday, June 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1) 18.25 oz.package white cake mix
3 eggs
1 1/4 cups buttermilk
2T vegetable oil
1t lemon extract
1) 16 oz. joar pineapple preserves
1/2 cup lemon curd
1) 16 oz. container cream cheese frosting
1) 6 oz. package frozen coconut thawed
Garnish:fresh mint sprig

Directions:
Directions:
Beat first 5 ingredients at low speed with an electric mixer 30 seconds or until moistened. Beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9" round cake pans.
Bake at 350 for 20 - 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediatley. Cool on wire racks completely.
Combine preserves and lemon curd. spread 3/4 cup filling between cake layers; spread remaining fillin on top of cake. Spread frosting on sides of cake. Gently press coconut into sides of cake. Ganish if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep = 10 minutes. Bake = 25 minutes
Personal Notes:
Personal Notes:
Look for lemon curd on the jam and jelly aisle.

 

 

 

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