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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Back Porch Pineapple Coconut Cake Recipe

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This recipe for Back Porch Pineapple Coconut Cake is from A Legacy of Family Cooking, 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:  
CAKE (3 - 10 inch round cake pans)

3 3/4 C. Cake Flour
5 1/4 tsp. Baking Powder
1 1/2 tsp. Salt
1 C. Butter
2 1/2 C. Sugar
4 Eggs
1 2/4 C. Milk
1 1/2 tsp Vanilla

FILLING

1/2 C. Butter
1 C. Sugar
4 oz. Coconut (Flakes)
1 T. Cornstarch
2 C. Crushed Pineapple (drained, reserve juice)

TOPPING

1 1/2 C. Butter (room temp)
1 1/2 C. Powdered Sugar
1 Pineapple Peeled. (Optional)
Directions:
Directions:
Cake - Lightly butter bottom sides of 3 ten-inch round cake pans, dust with flour. Sift together flour, baking powder and salt three times. Cream butter and sugar. Beat in eggs until blended. slowly add milk. Add vanilla. Beat until smooth. Pours equal amounts batter into pans. Bake at 350 degrees thirty to forty minutes. Cook on rack five minutes. Un-mold. Cool five minutes.

Filling - Melt butter slowly, add sugar and cornstarch stir constantly. Add crushed pineapple. Heat until thick.

Topping - Cream butter and sugar until fluffy, thin with pineapple juice.

First Layer - spread with 1/2 filling and 1 oz coconut.
Second Layer - Spread remaining filling, sprinkle with 1 oz coconut.
Third layer, after putting third layer on let stand for ten minutes while preparing topping. Cover top and sides with frosting and sprinkle with coconut. Slice pineapple slices in triangular pieces. Place around base of cake to corresponding slice.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 Hours

 

 

 

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