I made this cake for my parents and grandpa. Everyone loved it. My mom (who is an excellent cook) asked me for the recipe. :-) That was a very proud moment. I took most people's advice and added a can of crushed pineapple. I made the cake in two 9 inch round pans. After removing the cakes from the oven, I cut a thin layer off the top of the cake (so that the mixture could soak in better) Then, I poked TONS of holes and poured the mixture on. After it had been in the fridge for about an hour, I scooped the mixture that was pooling around the sides of the pans and poured it back on to the middle. Then I left it to chill for the rest of the night. The next day, I scooped the excess mixture in to a small bowl (just the stuff that hadn't soaked in). I CAREFULLY removed the cakes from their pans. Then, I put the two cakes together with a layer of home-made whipped cream (I made the whipped cream with rum extract instead of vanilla) and crushed pineapple. Before putting the two cakes together, I coated the bottom side of the second cake with the excess mixture. I put another layer of crushed pineapple on top and coated the entire cake in whipped cream and crushed coconut. A little messy but so delicious!
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