This is a bride's cake. It was served at a very dear friends wedding.

Recipe Summary

prep:
1 hr
cook:
35 mins
total:
1 hr 35 mins
Servings:
10
Yield:
1 - 3 layer 8 inch round cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.

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  • In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.

  • Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.

  • To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Nutrition Facts

1044 calories; protein 10.4g 21% DV; carbohydrates 118g 38% DV; fat 61.6g 95% DV; cholesterol 164.2mg 55% DV; sodium 684.3mg 27% DV. Full Nutrition
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Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2005
I've made this cake three times including for my sister's wedding and it was excellent! I used all butter rather than shortening/margarine and left out the baking soda (by accident at first but then I realized that the cake layers came out flat and thin i.e. easy to stack and ice without the soda). When I made the two-tier wedding cake I doubled the recipe to make the bottom 12" diameter tier and I didn't have to adjust the baking time or anything. HIGHLY recommended including the frosting. Even avowed pineapple haters liked this cake. Read More
(70)

Most helpful critical review

Rating: 3 stars
07/23/2003
I made this cake for Mother's Day and was unimpressed. I couldn't taste the coconut or pineapple which made it quite boring. Won't make again. Read More
(20)
81 Ratings
  • 5 star values: 63
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/03/2005
I've made this cake three times including for my sister's wedding and it was excellent! I used all butter rather than shortening/margarine and left out the baking soda (by accident at first but then I realized that the cake layers came out flat and thin i.e. easy to stack and ice without the soda). When I made the two-tier wedding cake I doubled the recipe to make the bottom 12" diameter tier and I didn't have to adjust the baking time or anything. HIGHLY recommended including the frosting. Even avowed pineapple haters liked this cake. Read More
(70)
Rating: 5 stars
05/04/2008
I made this for my Brother in Law's surprise birthday to rave reviews. One gentleman told me "This may have been the best cake I have ever eaten". I tripled the recipe made it in 2 14" square pans. The changes that I made were using 2 large cans of crushed drained pineapple. I cut the amount of pecans in half in the batter. Left them out of the frosting and coated the outside wall of the cake in crushed pecans. I decreased the sugar by one half of a cup. I also added a package of dream whip to the batter. It really was very moist and delicious. I may use this recipe for my friends upcoming fall wedding cake! Read More
(58)
Rating: 5 stars
05/21/2003
This cake is wonderful! I made it for my sisters birthday and it looked and tasted fantastic. The recipe is easy and the baking time accurate. The icing was smooth and perfect..so smooth in fact that I couldnt bring myself to mix in the chopped pecans but instead sprinkled them over the top and sides of the cake as a garnish. I also prepared it as a two 9 inch layer cake, instead of the three 8 inch layer which worked very well. My whole family loved it, even my sisters 3 yr old son :) I would defintely recommend this cake! Read More
(45)
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Rating: 5 stars
07/10/2008
I have been cooking for over 40 years and have plenty of experience baking. This is one of the best cake recipes that I have ever tried. I made it according to the directions except for changing nuts to English Walnuts because I didn't have pecans. This will be my special occasion cake from now on. Just wonderful! Read More
(38)
Rating: 5 stars
08/25/2006
Wow! Everyone loved this cake! I doubled the coconut and pineapple, left out the pecans (cuz I didn't have any on hand) and Wahlaaaahhhh. Moist, tasty, rich. I made a cream cheese flavored with real rum frosting and yummy! I'll make this one again! Read More
(30)
Rating: 5 stars
08/06/2006
SO good!! I made this cake twice recently and can't get enough of it. The 2nd time was for a baby shower and I omitted the pecans and coconut from the cake & added 1/2 cup more pineapple and WOW. I had lots of requests for this recipe at the shower. Read More
(25)
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Rating: 5 stars
04/09/2004
This is the best cake I have ever made. It was delicious! I brought it to work and got compliments on it all day long. It actually tastes like those cakes you buy in expensive bakeries! Read More
(23)
Rating: 5 stars
01/06/2007
This is the best cake I have ever made. It was delicious! I love this cake. Unlike other cakes this one tastes better the older it get's. I have no problem with making it a few days before I need it other than it being devoured. Read More
(20)
Rating: 3 stars
07/23/2003
I made this cake for Mother's Day and was unimpressed. I couldn't taste the coconut or pineapple which made it quite boring. Won't make again. Read More
(20)
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