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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Nanny’s Famous Coconut Pineapple Cake Recipe

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This recipe for Nanny’s Famous Coconut Pineapple Cake is from Betty's Best: A Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 (15 ¼ oz) can crushed pineapple in juice, undrained
• ½ cup butter or margarine, softened
• 2 cups sugar
• 3 cups cake flour, sifted
• ½ cup lemon-lime soft drink (like 7-Up)
• 1 tsp lemon extract
• 1 tsp vanilla extract
Pineapple Filling
• 2 cups sugar
• ¼ cup cornstarch
• 1 cup reserved drained crushed pineapple juice
• 2 cups water
Cream Cheese Frosting
• 1 (6 oz) package frozen shredded coconut, thawed
• 1 (8 oz) package cream cheese, softened
• ½ cup butter, softened
• 1 (16 oz) package powdered sugar, sifted
• 1 tsp vanilla extract
Directions:
Directions:
Preheat oven to 350°F. Grease and flour 3 (9-inch) round pans.
Cream butter, sugar, and pineapple until fluffy. Beat in eggs. Stir in extracts.
Gradually add flour alternately with soft drink, beginning and ending with flour. Mix until smooth.
Pour into prepared pans and bake 25–30 minutes. Cool completely.
For pineapple filling: Combine sugar, cornstarch, pineapple juice, and water in saucepan. Cook over medium heat, stirring constantly, until thickened (about 15 minutes). Cool.
For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy. Fold in coconut.
Assemble cake with pineapple filling between layers, frosting top and sides with cream cheese frosting. Garnish with mint sprig if desired.

 

 

 

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