Preheat oven to 350 degrees. Grease and flour three 9" cake pans.
Mix all ingredients together. Beat on medium speed for 3 minutes. Pour into the three prepared cake pans. Bake at 350 for 30 minutes or until knife inserted in center comes out clean. Cool layers before adding filling and topping.
Filling: Remove as much liquid as possible from pineapple. Mix all ingredients. Take out 1/2 cup mixture and reserve for topping. Spread remaining filling between layers and on top.
Topping: Mix together reserved filling mixture with 8 oz. Cool Whip. Spread on sides and top of cake. Refrigerate overnite (or even better, make a day ahead).
Our family is hooked! I made this cake for my Mother's 60th Birthday Party 2 weeks ago. I am preparing it again at the request of another family member, for their birthday!
Sep 20, 2006
Very, very tasty! And not really all that difficult. The only tricky part is putting the layers on top of each other which goes pretty well if you don't put too much filling between them. It's a really nice spin on a layered coconut cake.