“A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist” - by Larkie M.
Ingredients
Adjust Servings
Original recipe yields 1 - 3 layer cake
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
- Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.
Nutrition
Amount Per Serving (12 total)
- Calories
- 756 cal
- 38%
- Fat
- 27.6 g
- 42%
- Carbs
- 125.1 g
- 40%
Based on a 2,000 calorie diet
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