This cake is extremely easy to make, and has always turned out delicious. It's always very moist (thanks to the pineapple juice and slices) and is probably the best smelling cake you will every make. With the carmelized brown sugar and coconut, it doesn't need any other icing! I've found that this cake recipe turns out much better in a bundt pan instead of two round pans. There's not much point having two round layers of this cake as you do not put anything inbetween the layers. Also if you use round cake pans, there is a tendency for the pineapple rings on the top to crack and fall apart. This won't happen in a bundt pan. Finally this cake definitely tastes better fresh out of the oven. Unlike other cakes, it does not get better with age. The caramelized brown sugar is hot and crunch out of the oven, but after a day or so, it is absorbed back into the cake and becomes less cruncy. This cake is best eaten fresh out of the oven.
Was this review helpful?
12 users found this review helpful
This cake is extremely easy to make, and has always turned out delicious. It's always very...