Grandpa Smith's Coconut Cake

This recipe is dear to my heart...It incorporates a WASC vanilla cake with my Great Grandpa Smith's recipe for coconut pineapple frosting! It has won the hearts of many of my coworkers and family, and I'm sure it will win your heart over as well :)

Ingredients:

Cake:

2 boxes Betty Crocker Yellow Cake Mix

2 c flour (256 g)

2 c sugar (396 g)

1 1/2 tsp salt

16 oz sour cream

6 large eggs

2 tsp pure vanilla extract

2 c water (use leftover pineapple juice + water to equal 1 c total liquid)

Frosting:

2 cans crushed pineapple (drained, juice set aside for cake mix)

2 tubs cool whip, thawed

2 boxes instant vanilla pudding

2 bags Baker's sweetened coconut

Directions: 1) Preheat oven to 350 degrees Fahrenheit. 2) Prepare 4 9-inch pans with parchment rounds & cooking spray. 3) In a bowl, whisk together cake mix, flour, sugar, and salt until no clumps remain. 4) In the mixing bowl, blend sour cream, eggs, vanilla, and water/pineapple juice mixture. 5) Add about 1/2 of the dry ingredients & blend together. Then add the remaining dry ingredients & blend for 2 minutes. 6) Pour batter equally into prepared pans and bake for 25 minutes, or until toothpick comes out of the center clean. 7) While cakes are baking, mix frosting ingredients together. Frost cake when cooled.

*I usually place the cake pans directly into the freezer after baking for about 30 minutes, then I wrap them in plastic wrap and store them until I'm ready to frost*

Grandpa Smith's Coconut Pineapple Cake