This recipe was handed down by my grandmother. I always loved it. I love coconut and it has always been a favorite. My granny made it well!

Ingredients

CAKE:
1 c Crisco
5 Eggs
2 1/2 c Sugar
3 c Cake Flour
1 tsp Baking Powder
1 tsp Vanilla Flavoring

PINEAPPLE FILLING:
1 can Crushed Pineapple
1 tsp Butter
Sweeten to taste with brown sugar

SOUR CREAM FROSTING:
1 c Sour Cream
10 Confectioners Sugar
1 tsp Softened Butter
1 can Coconut

Directions

1. To make the cake: Cream together Crisco and sugar. Add eggs, one at a time. Add baking powder to cake flour, then add to Crisco and sugar mixture. Mix well. Add 1 teaspoon vanilla flavoring. Bake in three 9-inch cake pans at 350 degrees for 25-30 minutes. Cool.

2. Pineapple Filling: Place in 1 1/2 quart saucepan and cook 5-10 minutes. Mixture will be thin but cake will absorb the juice; punch several holes in cake with ice pick to aid in absorbing. Spread hot mixture over layers.

3. Sour Cream Frosting: Combine sour cream and butter in mixer bowl. Add enough confectioners’ sugar to make of spreading consistency. Spread on top and sides of cooled cake. Sprinkle with coconut.

Last Step: Don’t forget to share!