June 24, 2018
Desserts, Cakes, 8 or 9 Inch,
Dairy, Fruit, Pineapple, Hawaiian, Vegetarian, Cake Mix, Flour more
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"This is another recipe I found to post for "Susie's World Tour, Hawaiian region. This is from "Taste of Home" website and is from Kara De la vega, Suisun City, California."
In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice.
Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
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