Earlene’s Down Home Cuisine

Pineapple Coconut Cake

Pineapple Coconut Cake


4 Jumbo or 5 large eggs
2 ½ sticks of Butter (do not get unsalted)
2 cups of Sugar
1 cup Whole Milk
3 cups of Cake Flour, Sifted (I prefer Swans Down)
3 teaspoons baking powder (must be fresh, within 3 months old)
5 teaspoons pure lemon extract
Pam Baking Spray

Preheat oven at 350 degrees. Place in oven, two 9inch cake pans with butter for melting. Butter does not need to be completely melted, but very soft. Do not wash cake pans after you use the butter.

Use a hand mixer and in large bowl beat eggs together. Add melted butter, and sugar and continue beating. In order, while continuing mixing, add flour, milk and flavor. Increase mixer speed to high for 15 minutes. Continue mixing until you can see bubbles popping up in the batter. You should begin to see lots and lots of bubbles popping up. Take a big spoon and pull the batter from the edges of the bowl to ensure thorough mixing. The total mixing time should be around 30 minutes.

Take the baking pans and spray with Pam, then lightly sprinkle some cake flour around the bottom and sides of the pan. If you use Pam spray that has flour in it, you do not need to sprinkle the pan with cake flour. Pour even amounts of the batter into the two baking pans. Place both cake pans on the middle rack of the oven at 350° for 25 to 30 minutes until light brown. This is for a 2 layer, for a 3 layer 20 minutes until light brown.

One way of testing to see if cake is done, stick a toothpick in the center of cake. When you pull it out there should be no batter on the toothpick.

Take cake out of oven and let cool for at least 3 hours before adding toppings.


2 ¼ cups of sugar
1 ¼ stick of butter
1 ½ cups of milk
2 small or 1 large can of crushed pineapple
½ bag of coconut

Combine milk, 2 cups of sugar and 1 stick butter in medium sauce pan and cook at medium heat for 30 minutes. Icing will become thick like a cream sauce.

Separate pineapple juice from pineapples.

Combine ¼ butter, ¼ sugar and pineapples in medium sauce pan under medium heat for about ½ hour.

The secret to making this cake super moist is to take the pineapple juice and spread over both layers of the cake. Take both layers and spread the cooked pineapples over them. Next spread the icing over one layer, then sprinkle coconut over the layer. Place the second layer of cake on top of the first layer and spread the icing over it. Sprinkle the coconut over the cake, be sure to cover sides also. Let the cake settle for a few hours before cutting.

For best results, let the cake sit overnight before cutting. This allows for the full flavor to be enjoyed from the cake.

You now have a scrumptious dessert. Enjoy!!!