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Back Porch Pineapple Coconut Cake Recipe

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This recipe for Back Porch Pineapple Coconut Cake, by , is from A Legacy of Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean (Clement) Lauber


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


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


1 1/2 C. Butter (room temp)
1 1/2 C. Powdered Sugar
1 Pineapple Peeled. (Optional)

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:
Preparation Time:
Preparation Time:
2 Hours




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