Hi, I’m Joana. Today, we’re going to make grandmas famous pineapple coconut cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Grandmas famous pineapple coconut cake Recipe
Grandmas famous pineapple coconut cake is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Grandmas famous pineapple coconut cake is something that I’ve loved my whole life. They’re fine and they look wonderful.
To be with this recipe, we must prepare a few ingredients. You can have grandmas famous pineapple coconut cake using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Grandmas famous pineapple coconut cake:
- Take 1 box Duncan Hines coconut supreme cake mix
- Get 3 eggs
- Get 1 stick butter, melted
- Prepare 1 cup water
- Prepare 1 (20 oz) can of crushed pineapple (leave the juice)
- Get 1/2 cup brown sugar
- Take 2 tablespoons cornstarch
- Prepare 2 sticks butter, softened
- Make ready 4 cups powdered sugar
- Prepare 1 tablespoon milk
- Make ready 1 tsp coconut extract
- Make ready 1/2 tsp salt
- Get 2 cups sweetened shredded coconut
Instructions to make Grandmas famous pineapple coconut cake:
- Preheat oven to 350. Butter and flour 3 9 inch cake pans
- In a stand mixer add cake mix, 1/2 cup melted butter and eggs. Mix for a minute on low and 3 minutes at medium speed. Batter should be thick and fluffy.
- Divide batter evenly between the 3 pans. Bake until top is golden and sides start to pull away from the pan, about 15 minutes. Let cool completely
- Add pineapple, brown sugar, and cornstarch to a saucepan. Cook over medium heat about 10 minutes until pineapple has thickened. It should be a little less thick than jam. Chill in fridge for an hour
- Add softened butter to a stand mixer and beat until light and fluffy. Add powdered sugar one cup at a time. Add coconut extract, milk, and salt. Beat at high speed for 2 minutes
- Toast coconut in a dry skillet for about 10 minutes stirring often until golden brown
- To assemble, place the first layer of cake on a plate and trim so there is a flat surface. Spread half the pineapple filling. Repeat with a second layer of cake and the remaining filling, and finish with the last cake layer. Frost top and sides with coconut frosting.
- Add toasted coconut all over top and sides. Pipe frosting around the edges if desired
- Enjoy!
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