Recipe by Brenda Vandervort
"An experiment gone great!"
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unsalted butter, at room temperature
unsweetened coconut milk
confectioners' sugar, or more as needed
unsalted butter, softened
1 (20 ounce) can
crushed pineapple, drained
Amazing! Very good recipe. I used It to make the most beautiful double layer coconut raspberry cake.
Cake is great. used my own icing.
No access to coconut milk here in Mexico, but did find Cream of Coconut, which I used half cup this & half milk. Cake is very grainy-I would advise using parchment paper on bottom of cake pans-I lost about a third in removal. Very difficult to frost also. 2-9" pans took 42 minutes to bake.Threw in pineapple & flaked coconut in batter. Wont make again, texture wasnt good.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Coconut Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 286
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