I’ve made this cake three times, including for my sister’s wedding, and it was excellent! I used all butter rather than shortening/margarine, and left out the baking soda (by accident at first, but then I realized that the cake layers came out flat and thin i.e. easy to stack and ice without the soda).
When I made the two-tier wedding cake, I doubled the recipe to make the bottom 12″ diameter tier and I didn’t have to adjust the baking time or anything. HIGHLY recommended, including the frosting. Even avowed pineapple haters liked this cake.
i have made this cake twice the first time i forgot the baking soda which made it come out flat which was fine cause it was easier to stack but both times it was super moist and tasted so good. i had coconut haters even like it they couldnt even tell it had coconut in it.
on one cake i ran out of time and frosting so i went to store and bought fluffy whip icing and used that on one and tasted awesome too so if u dont have time to make cream cheese frosting included in recipe try betty crocker whipped fluffy white icing with some nuts on top to decorate it will work as well and light in taste too. the only problem is it is alot of work but worth the taste.
I made this into cupcakes for my fathers 80th birthday party. The theme was Italian foods so this was perfect! They were the best cupcakes I’ve ever made, I got tons of compliments…they are highly addictive.
I made 1/2 of this recipe to try it before I make it for a bridal shower this weekend. It is amazing! I used all butter, used 2 times the pineapple, but did not double the coconut. The bake time was perfect – it took just 35 minutes. I added a scant 1/4 teaspoon almond extract to the frosting and added pecans on the top after I frosted the cake. My husband said this cake is even better than my signature coconut cake!
1 cup buttermilk
1 teaspoon baking soda
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