1 can (8 oz.) crushed pineapple in natural juice, drained
1 cup shredded or flaked coconut
Butter cream icing
Toasted coconut, as desired
Instructions
Preheat oven to 325 degrees. Grease and flour 2 9 inch round baking pans.
In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Whisk in sugar, pineapple and coconut. Add flour mixture; mix well. Pour into prepared pan.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Place pans on cooling rack; cool 10 minutes. Remove cake from pan; cool completely. Fill and ice cake layers with buttercream icing. Sprinkle top of cake with toasted coconut.
Originally Submitted
1/12/2008
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You can add this Coconut Pineapple Layer Cake recipe to your own private DesktopCookbook.
