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Old but gold! This recipe never gets old. Every occasion should have this Old-fashioned coconut cake, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a beautiful day, friends. Enjoy!


1 cup Crisco

5 Eggs

3 cups of cake flour

2 1/2 cups sugar

1 teaspoon baking powder

1 teaspoon vanilla flavoring


1 can crushed pineapple

1 teaspoon butter

Sweeten to taste with brown sugar


1 cup sour cream

10X confectioners’ sugar

1 teaspoon butter softened

1 can coconut


For the Cake:

In a large mixing bowl, add sugar and Crisco. Beat until well combined.

Add eggs gradually and beat every addition.


Add baking powder and cake flour. Beat until well mixed.

Add 1 tsp of vanilla extract, then stir until well blended.

Apply baking spray in three 9-inch cake pans.

Transfer the batter into the prepared pans and spread it evenly.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place the pans inside the preheated oven and bake for about 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow them to cool completely at room temperature.

Use a fork to poke small holes over the cooled cake.

For the Pineapple Filling:

Place a saucepan on the stove, then add all the ingredients for the pineapple filling.

Turn the heat to medium. Stir and cook for about 10 minutes.

Spread the frosting over the cooled cake. Make sure to fill each hole with it.

For the Sour Cream Frosting:

In a mixing bowl, add butter and sour cream. Stir until well blended.

Add confectioners’ sugar and beat until well mixed.

Spread the mixture over the cake, then sprinkle the coconut on top of it.

Serve and enjoy!


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