Betty's Pineapple-Coconut Stack Cake

Betty demonstrates how to make a Pineapple and Coconut Stack Cake. This is a 3-layer cake with a pineapple and coconut filling between the layers and on top.


Pineapple-Coconut Stack Cake

1 box lemon cake mix
1 small box instant pineapple or vanilla pudding mix
4 eggs
¾ cup vegetable oil
10 ounces 7-Up (or Sprite or similar drink)

Icing:

2 additional eggs, well beaten
1 ½ cups sugar
1 stick butter, melted
1 cup sweetened, flaked coconut
1 small (8 ounce) can crushed pineapple (undrained)

In a large bowl, use an electric mixer on medium speed to combine lemon cake mix, pineapple or vanilla instant pudding, 4 eggs, vegetable oil, and 7-Up. Divide equally into 3 greased and floured 9-inch cake pans. Bake at 350 degrees (F) until toothpick inserted in center comes out clean, about 15 to 20 minutes. Let cool in pans on cooling racks. While cake layers are cooling, make icing: In a medium-sized saucepan, mix together 2 eggs, sugar, butter, coconut, and undrained pineapple. Cook over low heat until thickened. Let cool in saucepan to room temperature. Assemble the cake on a nice cake plate by spreading the icing between the cake layers and on top. Serve at room temperature or chilled. YUM! --Betty

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