Hi, I am Clara. Today, I will show you a way to prepare grandmas famous pineapple coconut cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Grandmas famous pineapple coconut cake Recipe
Grandmas famous pineapple coconut cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Grandmas famous pineapple coconut cake is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook grandmas famous pineapple coconut cake using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Grandmas famous pineapple coconut cake:
- Prepare 1 box Duncan Hines coconut supreme cake mix
- Take 3 eggs
- Make ready 1 stick butter, melted
- Get 1 cup water
- Get 1 (20 oz) can of crushed pineapple (leave the juice)
- Take 1/2 cup brown sugar
- Make ready 2 tablespoons cornstarch
- Take 2 sticks butter, softened
- Take 4 cups powdered sugar
- Take 1 tablespoon milk
- Prepare 1 tsp coconut extract
- Prepare 1/2 tsp salt
- Prepare 2 cups sweetened shredded coconut
Steps 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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