Nanny’s Famous Coconut-Pineapple Cake

Sweet, moist, and delicious!! My whole family loves this Coconut-Pineapple Cake. Plus, it is very simple to make. I bet this recipe is heaven for all occasions !!


- 1 (15 1/4-ounce) can of crushed pineapple in juice, undrained

- 1 to 1/2 cups of butter (you can also use margarine if desired)

- 3 cups of sugar 

- 5 eggs 

- 1/2 cup of lemon-lime soft drink

- 3 cups of sifted cake flour

- 1 teaspoon of lemon extract

- 1 teaspoon of vanilla extract

#Pineapple Filling

#Cream Cheese Frosting

- 1 (6-ounce) package of frozen flaked coconut, thawed

- Fresh mint sprig for garnishing 


1. Make sure to grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Then grease and flour wax paper.

2. Then immediately drain pineapple, reserving 3/4 cup juice. And please remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.

3. Using an electric mixer, beat butter at medium speed until creamy, then add gradually sugar, beating well. Next you may add eggs, 1 at a time, beating until blended after each addition.

4. Afterwards, combine togeher 1/2 cup of reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Make sure to beat at low speed until blended after each addition. Now that is blended, stir in extracts then pour into prepared cakepans.

5. Now bake at 350° until a wooden pick inserted in center comes out clean, about 25 to 30 minutes. Once done, remove from pans immediately; cool on wire racks.

6. Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake. You may want also to pipe border around top. Finally, sprinkle with coconut, garnish, if desired.

7. You'd best use 7-Up for lemon-lime soft drink. Yep, the level of carbonation in it makes the layers rise beautifully.