The layers are made from scratch based on a recipe adapted from a 1924 booklet all about Baker's Coconut. The icing is also made from scratch and features Confectioner's Sugar with just a little bit of heavy cream. You'll love this old fashioned Coconut Cake recipe, probably very much like your Mother and Grandmother made Mix together sugar, cream of tartar, and water in a saucepan. Bring to a boil without stirring, until the mixture spins a 6-inch thread (about 240° to 242°). Keep the pan covered for the first 3 minutes of cooking to prevent crystals from forming on the sides of the pan Preheat oven to 350. Lightly grease and flour two 9 inch round cake pans or one 9x13 cake pan and set aside. Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine
Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts. Old Fashioned Coconut Cake with Butter Cream Frosting We all love coconut cake with buttercream frosting around here, topped with lots and lots of coconut. This beautiful cake was made for a special birthday along with an old fashioned southern dinner of fried chicken and mashed potatoes In a large bowl, sift the cake flour, baking powder and baking soda. In another bowl, using an electric mixer, cream 1.5 sticks of butter with the coconut oil, sugar, salt, and cardamom at medium high speed until light and fluffy, about 3 minutes. Beat the eggs in, one at a time, until incorporated
Old-Fashioned Coconut Cake Here's a simple way to make a scrumptious coconut cake: Take a boxed cake mix, add Coco Lòpez and top with flaked coconut. Share Old-Fashioned Coconut Cake on.. And here it is: The best old fashioned coconut cake recipe. It doesn't use white cake mix (with it's sickly-sweet taste and gummy texture). All-natural ingredients - no artificial flavors or colors. Includes both regular and high-altitude versions. If you're a regular visitor, you know I live in Colorado - at around 5,300 feet Instructions. For the cake: Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture Old Fashioned Coconut Cake Sugar Spun Run. salted butter, sour cream, vanilla extract, sugar, coconut milk and 12 more . A classic, old-fashioned Southern Coconut Cake is one of my all-time favorite desserts, so I've spent years testing recipes and searching for the perfect slice.Now that I've nailed it and finally landed on the best coconut cake recipe ever, I can confidently share the details here with you!It checks all of the boxes, since this cake has
Coconut Cake This old-fashioned Coconut Cake Recipe comes direct from the pages of Nana Ling's handwritten recipe book and is dated April 1940. Eighty-one years later, I can confirm this cake is absolute coconut perfection. A fluffy, buttery cake topped with a pretty pink coconut icing and topped with lightly toasted coconut flakes Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down
An old-fashioned coconut cake recipe, made with a soft, 2-layer vanilla cake and iced with an old-fashioned frosting straight from my grandmother's cookbook, and covered in sweet coconut shavings. A classic, staple cake recipe, file this one away with other favorites like my tried & true Pound Cake, Tres Leches Cake, and German Chocolate Cake My grandmother and my mother made this same coconut cake.Here's the recipe:OOPS - I said 4 tablespoons should be 4 teaspoons baking pow..
How to Make My Old Fashioned Coconut Cake. Step-by-Step. To make the cake: Cream together Crisco and sugar. Add eggs, one at a time. Add baking powder to cake flour, then add to Crisco and sugar mixture. Mix well. Add 1 teaspoon vanilla flavoring. Bake in three 9-inch cake pans at 350 degrees for 25-30 minutes .I think the Best Southern Cooks use Simple Ingredients. I hope you enjoyed this Southern Cooking Tut.. Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside. Place the flour.
. vanilla. Make cake as directed on box. Bake 3 or 4 layers. Mix sugar and milk together and cook over medium heat for 30 minutes. Then add coconut and cook additional 15 minutes Old-Fashioned Coconut Cake. 6″ (5-6 pcs) $25 8″ (10-12 pcs) $35 10″ (18-20 pcs) $50. Moist coconut cake made with coconut and almond flour. Finished with light cream cheese frosting, then covered in shredded coconut. Gluten Free! Leave at room temperature for a approximately 1 hr prior to serving Old Fashioned Coconut Sour Cream Ice Box Cake Baked with a few extra ingredients, drenched in coconut milk, and covered with homemade icing, this cake will make sure you'll never look at cake mix the same again. 5 from 1 vot Directions. In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each.
This easy coconut cake is topped with a creamy and delicious coconut frosting. A sweet combination of coconut milk, coconut frosting, coconut flakes, and powdered sugar make up the delectable frosting. An easy sheet cake is perfect for any holiday or party, but this Old-Fashioned Coconut Cake will be your recipe for every holiday Use a straw to poke holes in warm cake layers. Pour some of the coconut milk (about 1/3 cup) over each layer. Let cake cool completly. While cake cools, make the icing. Add the sugar, water, salt, and cream of tarter to a medium size sauce pan. Clip a candy thermometer on the side of the pan, and turn the heat to medium Follow our step-by-step, photo illustrated recipe to make this old fashioned, southern favorite, that I refer to as Mama's Fresh Coconut Cake. We're grating fresh coconut, making layers from scratch, doing everything just the way Mama did to make one of her best cakes. It wasn't about looks to Mama, it just needed to taste great Directions. Preheat oven to 350 °F. Butter and flour 3 (9 inch) round cake pans. Cream 1 cup butter and 2 cups sugar together in a standing mixer outfitted with the paddle attachment until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition. Add the flour and coconut milk, alternately, beginning and.
1 can of cream of coconut 1 can of sweetened condensed milk Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following: 8 oz. container of Extra Creamy Cool Whip 12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip 24 Coconut Cake Recipes. Coconut is a true Southern ingredient, and one of our favorite flavors in beautifully baked cakes. These delicious recipes make it simple to have a bite of coconut every day. You'll love the ease of making the Lemon-Coconut Pound Cake Loaf, or the Coconut Sheet Cake Old-Fashioned Southern Coconut Icing 1 1/2 cups milk 3 cups sugar 1/2 cup (4 oz.) butter 2 cups fresh (or frozen and thawed) grated coconut. In a heavy 3 quart saucepan, bring the ingredients to a boil over medium heat. Cook and stir until thickened, about 15 - 20 minutes. Stir in coconut and continue cooking until thick, about another 10. Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1
Recipe: The Coconut Chiffon Cake. One of the crown jewels of Southern baking, coconut cake has been reigning over Southern dining tables for more than a hundred years. This homage features coconut-packed layers, whipped white chocolate buttercream, and a rich coconut-mascarpone filling. 19 of 31 With the coconut cake going for a mere $4.95 a slice, customers wonder how Sarah stays in business, to which she replies, Just eat the cake. Don't miss the portrait of Becky, the recipe-sharing neighbor, hanging in the bakery—watching to make sure each coconut cake is made just right. 315 Augusta St. 864.421.0111 brickstreetcafe.co 2 cups shredded coconut. To make cake: Preheat oven to 350 degrees. Combine cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes, scraping bowl. OLD FASHIONED COCONUT CAKE : 2 c. flour 1 c. sugar 1 1/4 sticks butter 2/3 c. milk 1/2 tsp. vanilla 2 eggs. Bake in two 9-inch cake pans, greased and floured, until done. Frosting: 1 c. sugar 1/2 c. white Karo syrup 2 egg whites. Syrup: 1 c. water 1 c. sugar. Put syrup in saucepan; bring to boil. With toothpick, stick holes in cake Preheat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans. Add baking soda to buttermilk, stir to blend, and set aside. Cream butter with sugar until light and fluffy. Add egg yolks one at a time and beat well after each addition. Sift flour with salt and baking powder onto wax.
Instructions. HEAT oven to 350°F. Coat three 9-inch round cake pans lightly with flour no-stick cooking spray. SIFT together flour and baking powder (or stir together until very well blended).; BEAT butter until very light and fluffy. Gradually add sugar; continue mixing until very light, about 4 minutes By pressing the coconut shreds on the surface and sides of an iced cake, your cake will look and taste better. Use the same technique to decorate cupcakes and other confections with shredded coconut.Scoop a 1/2 cup white buttercream icing on the center of a cake.Spread the icing around with an icing knife
Preheat the oven to 325°F. Grease two 9″ -inch round cake pans with butter, then dust with flour, and shake out excess flour. Set the pans aside. Place the butter and sugar in a large mixing bowl, and with an electric mixer on medium speed, cream until light, 1 minute For the Cake: Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with non stick cooking spray. To a medium bowl add the flour, baking powder, baking soda and salt; stir to combine. In a large mixing bowl beat butter and sugar until light and fluffy; scrap the sides 2 pints of heavy cream. 1 cup coconut shredded. Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and coconut flavors. If desired, add 1/3 cup fresh coconut to the batter. Beat egg whites to soft peaks; gradually add remaining 2/3 cup sugar Make an Old Fashioned Coconut Cake. Coconut Layer Cake. 1/2 cup butter, 1 cup sugar, 2 eggs, 2 teaspoons baking powder, 2 cups pastry flour, 1/4 teaspoon salt, 1 teaspoon coconut flavoring, 3/4 cup milk. Cream the butter and sugar thoroughly together, add flavoring; beat eggs very light and gradually beat them into the butter and sugar How to make Coconut Cake: Mix Dry ingredients: flour, baking powder and salt in a bowl. Set aside. Cream butter and sugar: In a separate mixing bowl, beat the butter on medium speed with electric mixers until light and fluffy. Add sugar and mix 1 minute. Add coconut extract and 1 1/4 cups of the coconut milk
Easy Coconut Cake As receitas lá de casa. margarine, eggs, orange juice, sugar, baking powder, flour, grated coconut. Old-Fashioned Louise Slice. Melting Layers of Shortbread, Raspberry Jam and Coconut Meringue. Paddington Foodie. raspberry jam, vanilla essence, caster sugar, coconut, plain flour and 5 more Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans. Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes. Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly . In the same fashion as my coconut cream cake, coconut buttermilk cake and coconut banana cream pie, this coconut sheet cake is a tropical, decadent crowd pleaser
Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form An old fashioned coconut cake made from a fluffy yellow cake and a frosting recipe handed down from my grandmother. Prep Time 1 hour Cook Time 30 minutes Total Time 1 hour 30 minutes Servings 16 slices Calories 475 kcal Author Samantha Merritt Ingredients Cake. 2/3 cups unsalted butter softened to room temperature; 1 3/4 cups suga Using an electric mixer, cream the solid coconut oil with the sugar. Add egg whites and whole egg slowly and mix until batter is smooth. Add salt, baking powder, and baking soda. Mix until blended. Add vanilla and coconut milk and mix just until blended. Add flour, 1/2 cup at a time, mixing 2 minutes or until batter is smooth Preheat oven to 350 degrees. Prepare 3 9-inch cake pans with shortening and flour. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside. Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes. Add eggs, 1 at a time, and cream together after each
Set aside. 10. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl. 11. In a large bowl, using a hand mixer or stand mixer, mix the butter and sugar together until well blended and fluffy, about 3 or 4 minutes. 12. Add the egg whites 2 at a time until fully incorporated Sift 2 cups (500ml) of the flour, sugar, baking powder and salt into a large bowl. Set aside. Mix buttermilk and baking soda in small bowl. Set aside. 2 Bring water, margarine and remaining 2 tablespoons flour to boil in small saucepan, stirring to blend. Add the hot margarine mixture into the flour mixture; mix with wire whisk until well. Old Fashioned Coconut Cake. idie2live. 11 years ago. Our likes and dislikes depend, to a certain extent, on where we grew up. Well, I'm from the south and my mother always made Coconut cake on Christmas. She died when I was just 22 (and could not cook a lick)! It took me years to learn - poor kids : Additional Information for Old Fashioned Southern Coconut Cake (Additional Information) This recipe for the Queen of Southern cakes has been in my family for more than 100 years. It was always among the many delicious home made dishes on the tables at Thomas/Hodges family reunions Old-Fashioned Southern Coconut Icing 1 1/2 cups milk 3 cups sugar 1/2 cup (4 oz.) butter 2 cups fresh (or frozen and thawed) grated coconut In a heavy 3 quart saucepan, bring the ingredients to a boil over medium heat. Cook and stir until thickened, about 15 - 20 minutes. Stir in coconut and continue cooking until thick, about another 10 minutes
Place softened cream cheese in the bowl with butter in small chunks and blend on low until smooth and combined. Add in sifted powdered sugar one cup at a time until combined. Add your coconut extract and salt, blend on low until smooth. Scrape the mixture into a bowl and whisk in coconut and vanilla extract Pineapple Coconut Cake Recipe is an old fashioned recipe, made with pudding, pineapple, coconut, and nuts. It is baked in a sheet pan. This popular moist and delicious cake arrives at many potluck and family gatherings because of it's ease in baking and handling 1950 old fashioned coconut cake. Posted on: February 9th, 2021 by. Place 1 cooled cake layer on a serving platter and frost the top. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes. Preheat the oven to 350 degrees F (175 degrees C). Jul 1, 2018 - Explore Betty Goodin's board Phyllis Stokes, followed by 3275. White Layer Cake. 2 cups sifted cake flour 2 teaspoons baking powder 1/2 cup butter, or shortening 1 cup sifted sugar 2/3 cup milk 1 teaspoon vanilla 3 egg whites, stiffly beaten. Prepare pan. Sift flour once, measure, add baking powder, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy
Step 1. Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Grease and flour wax paper. Advertisement. Step 2. Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling. Step 3 In a large bowl, stir flour, sugar and baking soda. Mix in pineapple and eggs until combined. Bake for 30-35 minutes. Begin icing while the cake is baking, heat butter, sugar and milk to a boil stirring often. Add in vanilla, coconut and pecans then boil for about 2-3 minutes while still stirring often
Old fashioned Coconut Cake (3 eggs) 2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder 1/2 teaspoon salt 2/3 cup butter or other shortening 1 cup sugar 3 eggs, unbeaten 1/3 cup milk 1 teaspoon vanilla 1 can (1 1/2 cups) Baker's Coconut, Southern Style Sift flour once, measure, add baking powder an Coffee Recipes; Juice Recipes; Smoothie Recipes; Snack Recipes; Tea Recipes; Breakfast. Bobby Flay Breakfast; Carla Hall Breakfas
With the arrival of the pigs (permanently), the departure of Robert and Thomas (temporarily), an illness, a proposal, a pregnancy, a death, and a festival on Downton's grounds, there's no shortage of drama on Downton Abbey as Season 4 ramps up to its dazzling finale in London Kitty Wells Orange Coconut Cake recipe, makes an old fashioned cake with a luscious, old fashioned boiled frosting of orange zest and coconut. The Queen Of Country Music, Kitty Wells, said her mother taught her how to make this cake when she was very young. Kitty and Johnny Wright, also a country music legend, married in 1937 6 ounces sweetened shredded coconut. Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy Preheat oven to 350°F. Grease the bottom and sides of 9-inch round cake pans with butter, then lightly dust with flour. Set aside. In a large bowl, sift together the flour, baking powder and salt.Set aside. In another large bowl, cream together butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each. Lightly grease one 6x2-inch round cake pan then line the bottom with parchment paper. In a medium bowl, sift together the flour and cornstarch then stir in the baking powder and salt. In a large mixing bowl, beat together the sugar and butter until light and creamy, about 1-2 minutes. Beat in the egg, coconut extract, and vanilla extract
Photo Credit: www.majhofftakesawife.com. Take a spin on the old-fashioned icebox cakes by combining it with another old fashioned favorite- cranberry fluff! Cranberry fluff salad is chocked full of marshmallows, whipping cream, cranberry sauce, crushed pineapple, and cream cheese. Get Recipe Instructions. Preheat oven to 400/gas 6/200/180 fan. Cream the butter, sugar and egg together in a large mixing bowl. Add the rest of the ingredients and, using some brute strength, mix it to a stiff consistency. On a greased baking sheet, pile largish mounds of the mix Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1-tablespoon at a time if a creamier consistency is desired. To assemble place one cake on a cake plate
1 packages unsweetened organic coconut flakes. 1 can sweetened coconut milk. Mix sour cream and sugars together until all incorporated together. Then fold in the cool whip and do not over mix it will get runny. I do put a generous amount in-between each layer of the cake. Then ice the whole cake making a crumb coating Sift together flour, baking powder, baking soda, and salt, and set the bowl aside. Advertisement. Step 2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes OLD FASHIONED COCONUT CAKE RECIPE. Great coconut cake with an old-fashioned taste.. Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans. Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes. Heat milk and butter in saucepan over low heat.
Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour two 6-cup bundt pans. In a medium-size mixing bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugars together, on medium speed, until light and fluffy Combine dry ingredients. In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt. Add to the bowl with wet sugar mixture and stir to combine. Add oatmeal mixture and stir to combine. Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Make the coconut frosting Old-Fashioned Coconut Cake 8 oz. (2 sticks) butter 1 t. baking powder 1/4 t. salt 1 T. vanilla 1 t. coconut extract (I didn't use it and I see no reason to go out and buy it if you don't have it) 1/4 t. almond extract 3 cups (14 oz.) powdered sugar 4 large eggs 1-1/4 c. (5 oz.) sifted flour 1-1/4 c. (4.4 oz.) sifted cake flou Thoroughly grease and lightly flour an 8 or 10-cup bundt pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and coconut extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the coconut OLD FASHIONED COCONUT CAKE. Preheat oven to 350º. Grease and flour 2 round cake pans or 13x9 baking pan. Set aside. Separate eggs; place yolks in a large mixing bowl. Place egg whites in a metal or heat resistant glass mixing bowl and set aside. In large mixing bowl combine 3 egg yolks and remaining ingredients in the order given
Instructions. Heat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray. In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed 2 cups sugar. 16 ounces regular sour cream. Sweetened flaked coconut for garnish, optional. Mix together well. Make in advance of the cake so the sugar has time form a syrup. When cake has cooled, place one layer on a cake plate and poke the top a few times with a fork. Spread a third of the filling over the top
Prepare Cream Cheese Frosting: In large bowl, with mixer on low speed, beat cream cheese and butter until smooth. Beat in vanilla and salt until incorporated. Gradually beat in confectioners. Bella's Old Fashioned Coconut Cake. Preheat oven to 375 degrees. 1/2 cup solid coconut oil. 1 3/4 cups granulated sugar. 5 egg whites. 1 whole egg. 1 1/2 teaspoons vanilla. 1 cup unsweetened coconut milk (I use Silk Coconut Milk) 1 teaspoon salt. 3 teaspoons baking powder. 1 teaspoon baking soda 1 teaspoon vanilla. 3 cups sweetened, shredded coconut (255 grams or 9 ounces) Combine cream, sugar and vanilla in a mixing bowl. Beat until very stiff. Spread the cream over the sides of the cake. Smooth the sides. A bench scraper works fine here. Finish by spreading the remaining cream over the top of the cake Preheat the oven to 350°F. Line two 8 cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar
Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes. Stop the mixer and scrape down the bowl Read the Old Fashioned Coconut layer cake discussion from the Chowhound Restaurants, Manhattan food community. Join the discussion today Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer. Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator. Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean whilst the pastry is cooling is the time to make the icing, sift into a bowl and add 4 tablespoons at a time to the sugar and mix, the mixture should then start to thicken up and make a paste, keep stirring this to keep it manageable, when the pastry has cooled down then spoon onto the tops the icing sugar until all have a layer Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing until combined, scraping the sides as needed Add pineapple and eggs and stir well to combine. Bake for 30-35 minutes. Begin icing once you remove cake from oven by heating butter, sugar, and milk to a boil. Stir often. Add vanilla, coconut, and pecans. Boil for about 2 to 3 more minutes. Pour over warm cake. Allow cake to cool for about 30 minutes to an hour before serving