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Start by beating the sugar and shortening in a bowl until creamy.
Gradually add the eggs, beating well after each addition.
Whisk together the cake flour and baking powder in another bowl.
Combine this dry mix with the Crisco and sugar mixture, whisking until well incorporated.
Stir in the vanilla extract.
Grease three 9-inch cake pans and pour in the batter, spreading evenly.
Preheat your oven to 350°F (175°C) and bake the cakes for about 30 minutes or until a toothpick comes out clean.
Let them cool to room temperature before adding the filling and frosting.
For the Filling:
In a small saucepan over low heat, combine all the filling ingredients and cook for about 5 minutes.
Poke small holes in the cake layers and spread the filling, making sure it seeps into the holes.
For the Sour Cream Frosting:
Mix the butter and sour cream in a bowl.
Add the confectioners’ sugar, mixing until well combined.
Frost your cake with this mixture, and garnish with coconut flakes.
NOTES
This “Old-Fashioned Coconut Cake” is a labor of love, and it is definitely worth every minute spent. If you want to give it a tropical twist, try adding a splash of rum to the pineapple filling. Also, ensure all your ingredients are at room temperature before starting for the best results.
