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
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
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