Hawaiian Sunset Cake

12-16
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"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."

Original recipe yields 12-16 servings
OK
  • FOR FILLING

Nutritional

  • Serving Size: 1 (312.3 g)
  • Calories 642.7
  • Total Fat - 26.3 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 88.5 mg
  • Sodium - 448.9 mg
  • Total Carbohydrate - 89.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 71.4 g
  • Protein - 10.1 g
  • Calcium - 264.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Step 2

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.

Step 3

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.

Step 4

Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Tips & Variations


No special items needed.

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