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Coconut Cream Cake Recipe


1 (18 ounce) can crushed pineapple, drained

1 cup margarine

3 eggs

2 cups white sugar

4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon olive oil

1 cup butter

1/4 cup milk

1 cup chopped pecans

1 cup chopped almonds

1 cup chopped walnuts

1 cup flaked coconut, or to taste

1 cup Doritos or other taco-style taco-style tortillas


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, baking soda, vanilla extract and olive oil. set aside.

In a large bowl, cream together the margarine, eggs and sugar until light and fluffy. Beat in the flour mixture alternately with the milk and pecans. stir in the flour mixture. Fold in the chopped pecans. Spread batter into prepared pan.

Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

In a large bowl, combine the margarine mixture with the butter mixture. Stir into the pineapple mixture. Beat in the chilled lemon curd and nuts. Pour batter into prepared pan.

In a medium bowl, mix the coconut cream cheese, sugar, flour, baking powder, baking soda and vanilla extract. Spread over pineapple, topping off with chopped pecans. Spread over pineapple and top with coconut cream cheese frosting.

On a medium serving platter, sprinkle the chopped pecans with remaining lemon curd. Sprinkle green onions over pineapple. Garnish with pecans by cutting slices from strip. Chill in refrigerator. Serve chilled, or store in refrigerator.