Recipe by Brenda Vandervort
"An experiment gone great!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsalted butter, at room temperature
unsweetened coconut milk
confectioners' sugar, or more as needed
unsalted butter, softened
1 (20 ounce) can
crushed pineapple, drained
Cake is great. used my own icing.
I made the icing first. It turned out a hot mess because it was just pure butter with pineapple flavoring (from the juice). Luckily I was able to whip it into shape by adding MORE confectioners sugar (1 1/2 c), whipped w/ hand mixer 1cup of heavy whipping cream. I did not make the cake.
Amazing! Very good recipe. I used It to make the most beautiful double layer coconut raspberry cake.
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
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
In a topsy-turvy world, this may be the perfect dessert.
See how to make a 5-star pineapple upside-down cake.
A dessert classic, baked just like in the olden days!