-
Serve: Chilled or at cool room temperature. Garnish with fresh pineapple wedges and maraschino cherries.
-
Store: This cake must be refrigerated due to the cream cheese frosting. Cover in a cake carrier. It tastes even better on day two or three as the flavors meld.
-
Freeze: Freeze unfrosted layers. The frosted cake can be frozen for up to 1 month; thaw overnight in the refrigerator.
FAQ: Your Pineapple Coconut Dream Cake Questions, Answered
-
Q: Can I use cake mix?
-
A: For a shortcut, use a yellow or pineapple cake mix. Substitute the water with crushed pineapple (undrained) and add 1 tsp coconut extract.
-
-
Q: Can I make this a sheet cake?
-
A: Absolutely. Bake in a 9×13 pan for 35-45 minutes. Frost and top with toasted coconut in the pan.
-
-
Q: My frosting is too soft/runny.
-
A: Your butter/cream cheese may have been too warm, or you added too much liquid. Chill the frosting for 20 minutes, then re-whip. If still soft, add a bit more sifted powdered sugar.
-
-
Q: Is this a poke cake?
-
A: No, this is a layered cake. However, for a super-moist « dream » version, you can poke the baked layers and pour a mixture of coconut milk and sweetened condensed milk over them before frosting.
-
-
Q: Can I use fresh pineapple
Als je wilt doorgaan, klik op de knop onder de advertentie ⤵️
Advertentie
