HAWAIIAN SUNSET CAKE
This is a wonderful, moist cake that I get many requests for and has been a hit every time and everywhere I have served it. Just make sure that pineapple is drained completely before adding it to filling mixture and that cakes are cooled completely before filling to avoid soggy cake. *Be sure to add cooling time for cake...
Provided by Angela Mills
Categories Cakes
Time 55m
Number Of Ingredients 12
Steps:
- 1. Combine first 6 ingredients. Mix well.
- 2. Pour into 3 greased and floured 9 inch pans.
- 3. Bake at 350 degrees for 25 to 30 minutes, until toothpick inserted in the middle of cake comes out clean.
- 4. Cool 10 minutes in pans before removing to wire racks to cool completely.
- 5. Combine sugar, coconut, sour cream and pineapple in a large bowl and mix well until sugar completely dissolves. Reserve 1 cup of this mixture and set it aside.
- 6. Place 1 layer of cake on your serving dish and top with 1/3 of pineapple mixture. Repeat with remaining layers topping each with 1/3 of pineapple mixture.
- 7. Fold reserved portion of pineapple mixture into thawed Cool Whip. Use this to frost top and sides of the cake. Keep finished cake refrigerated.
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