Ingredients

The following ingredients have 16 Servings
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter (, softened)
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 20 ounces crushed pineapple (, drained well and squeezed dry)
  • 2 cups sweetened shredded coconut (, divided)

Instruction

  • Preheat oven to 350 degrees and spray an angel food pan with baking spray.
  • Sift together the flour, baking powder, baking soda, and salt.
  • To your stand mixer add the butter and sugar on medium speed until lightened in color and fluffy, about 3 minutes.
  • Add in the eggs one at a time, then add the vanilla extract.
  • Alternate flour and sour cream until just combined.
  • Stir in the pineapple and 1 1/2 cups of coconut and pour batter into angel food cake pan.
  • Sprinkle remaining coconut shreds on top of the batter and bake 50-55 minutes.
  • Let cake cool 20 minutes before removing from pan.