Decadent Old-Fashioned Coconut Cake with Pineapple Filling

Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.

Prepare cake batter: In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Mix dry ingredients: In a separate bowl, sift together flour and baking powder.

Combine wet and dry: Alternately add flour mixture and buttermilk to the creamed mixture, beginning and ending with flour. Mix just until combined. Fold in shredded coconut.

Bake: Divide batter evenly between pans. Bake 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely.

Make pineapple filling: In a saucepan, combine sugar and cornstarch. Stir in pineapple and water. Cook over medium heat, stirring constantly, until thickened and clear. Cool completely.

Prepare frosting: Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until fluffy.

Assemble cake: Place one cake layer on serving plate. Spread pineapple filling evenly. Top with second layer. Frost entire cake with buttercream. Sprinkle shredded coconut on top for garnish.

Serving & Storage Tips