A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist
INGREDIENTS (for 1 servings):
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 1 cup buttermilk
- 1 cup chopped raisins
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 (8 ounce) can crushed pineapple with juice
- 2 cups flaked coconut
- 2 1/2 cups white sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons grated lemon zest
- 2 lemons, juiced
- 1 1/2 cups water
PREPARATION:
Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.