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!
ingredients:
1 cup buttermilk
1 teaspoon baking soda
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Bake for only 20 minutes and then start checking with a toothpick. I made a triple layer and 35 minutes was way too long. In spite of it being a little crispy the flavor of this cake was wonderful.
I recommend toasting the coconut and pecans first to bring out the flavors. Cake is excellent and I got several comments of “the best cake I’ve had in years”
This was ok, not bad, but not remarkable in anyway. I have no prior experience icing cakes, but this frosting with the nuts in it seemed very difficult to spread on the cake.
ive done it a couple of times. it is deliciouis. the frsoting always comes out kinda of runny though
The cake itself has an excellent flavor, but the texture and consistency turned out a little too grainy. (I’m big on texture so I usually add a little (1/4 cup or less) light vegetable oil to most cake recipes to make sure it stays moist while I’m creaming butter and sugar. Maybe I shouldn’t have.) The pineapple and coconut made the cake feel a little “lumpy” in my mouth too. But bascially, I thought it had a great flavor.
ingredients:
1 cup buttermilk
1 teaspoon baking soda
1/3 cup butter
1/3 cup shortening
3 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
3 cups all purpose flour
frosting:
7 ounces cream cheese
1/3 cup butter
1 teaspoon vanilla extract
3 cups confectioners’ sugar
3 tablespoons light cream
1/3 cup chopped walnuts
1 cup sweetened flaked coconut
instructions:
preheat oven to 340 degrees F -170 degrees C- grease three 10 inch round cake pans in a small bowl dissolve the baking soda in the buttermilk set aside in a large bowl cream together 1/3 cup butter shortening and white sugar until light and fluffy mix in the eggs buttermilk mixture 1 teaspoon vanilla 1 cup coconut baking powder and flour stir until just combined pour batter into the prepared pans bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean allow to cool to make frosting in a medium bowl combine cream cheese 1/3 cup butter 1 teaspoon vanilla and confectioners’ sugar beat until light and fluffy mix in a small amount of cream to attain the desired consistency stir in chopped nuts and remaining flaked coconut spread between layers and on top and sides of cooled cake
source :cooking-all.com