I haven’t made this cake yet because I want to know if the recipe can be doubled so that I have a four layer cake.Read More
My pod group loved this recipe! I changed some things - I used unsweetened coconut instead of sweetened and it still had so much flavor but it was way less sweet. I also skipped the coconut extract. There really was no need. I used 3 tsp. Of vanilla instead.
Next time I make this, I will add some dark rum to the pineapple mixture, perhaps up the cornstarch slightly.
I was worried about the runny quality of the frosting. It was delicious, but messy to frost. Afterwards I tossed it in the fridge to harden it up. This could be problematic in summer months, so I may make the frosting more dense then.
Thank you!Read More
This is one of the best cakes I've ever tasted. It is amazingly moist and flavorful. I added1/4 tsp. almond extract to the cake in addition to coconut and vanilla. Also made more frosting using 4 oz cream cheese, 8 oz butter, same amount of sour cream and extracts plus 1/4 tsp almond extract and 3 1/2-4 cups confectioners sugar. Covered in toasted coconut. Everyone raved about how delicious it was. Thanks, SL!Read More
Looks amazing, just wanted to know if it needs to be refrigerated before cutting and assuming it needs to be kept in fridge after?Read More
It sounds amazing. Anonymous, I don't see why not. I'm allergic to gluten and use rice flour instead of regular or cake flour. You should be ok with the sugar sub.Read More
I just have a question-can I substitute Truvia Sugarblend for the sugar in this recipe?Read More
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