Betty demonstrates how to make a Pineapple and Coconut Stack Cake. This is a 3-layer cake with a pineapple and coconut filling between the layers and on top.
|Lemon cake mix||1 Box|
|Pudding mix package||1 Small (pioneapple/vanilla)|
|Vegetable oil||3/4 Cup (12 tbs)|
|Eggs||2 (well beaten)|
|Sugar||5 1/2 Cup (88 tbs)|
|Butter stick||1 , melt|
|Sweetened, flaked coconut||1 Cup (16 tbs)|
|Crushed pineapple||8 Ounce , undrained|
In a large bowl, use an electric mixer on medium speed to combine lemon cake mix, pineapple or vanilla instant pudding, 4 eggs, vegetable oil, and 7-up.
Divide equally into 3 greased and floured 9-inch cake pans. Bake at 350 degrees (F) until toothpick inserted in center comes out clean, about 15 to 20 minutes.
Let cool in pans on cooling racks.
While cake layers are cooling, make icing: In a medium-sized saucepan, mix together 2 eggs, sugar, butter, coconut, and undrained pineapple.
Cook over low heat until thickened. Let cool in saucepan to room temperature.
Assemble the cake on a nice cake plate by spreading the icing between the cake layers and on top.
Serve at room temperature or chilled.
Serving size Complete recipe
Calories 8365Calories from Fat 3013
% Daily Value*
Total Fat 342 g526.2%
Saturated Fat 109 g545%
Trans Fat 0 g
Sodium 1449 mg60.38%
Total Carbohydrates 1306 g435.3%
Dietary Fiber 50 g200%
Sugars 1250 g
Protein 57 g114%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet