Easy homemade coconut cake recipe. Three layers of vanilla butter cake spread with thick pineapple filling and topped with sweet coconut flakes.
A church bake sale best seller!
This coconut pineapple cake is the dessert my mother-in-law is renowned for in church circles. It is the treat most often requested by her church-lady friends whenever the need for baked goods arises.
An elderly widower once threatened to marry her after tasting it.
So much has been made of this coconut cake recipe over the years, that I was sure that making it had to be far beyond my elementary baking skills.
I could not have been more wrong.
My husband told me his mom uses self-rising flour to make it. I did not believe him.
"What kind of frosting does she make for it?" I asked.
"None," he replied.
Now, I was sure he didn't know what he was talking about.
"I'll get her to write the recipe down for you the next time I talk to her," he told me.
A few days later I received the recipe below, hand written on a slip of paper:
3 Layer Coconut Cake Ingredients
Coconut Cake Filling Ingredients
Preheat your oven to 350 degrees.
The filling seals the cake and keeps it from drying out while also providing a sticky surface for the coconut flakes to adhere to.
Shake the rest of the coconut flakes out of the bag onto the top of the cake. Pat them gently onto the sticky surface of the cake until there is very little pineapple showing.
Now cut a piece of the best easy pineapple coconut cake you've ever made.
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