Adapted from reader-favorite white cake, this pineapple coconut cake is supremely moist and pillow soft with extra coconut packed in each bite. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a delightful combination promising big flavor.
This Pineapple Coconut Cake Features:
- Supremely moist and ultra fluffy pineapple coconut cake with flakes/shreds of coconut and sweet chunks of pineapple
- Homemade pineapple curd filling
- Smooth & luscious cream cheese frosting
- Flaky coconut around the exterior
Plus, there’s a few other ways to make this cake including as a sheet cake, 2 layer cake, cupcakes, etc. See details above the recipe. However you bake or serve it, this pineapple coconut cake would be wonderful for Easter dessert or any spring or summer celebration!
The Details
I adapted this cake batter from my white cake recipe. The white cake is a very popular cake recipe on the site, both a personal and reader favorite. There are no surprises there—between its pristine crumb, fluffy texture, and stick-to-your-fork moisture, it’s impossible not to love. It’s my gold standard when it comes to soft cakes, so I’ve used it to produce many other flavors including pistachio cake, espresso cake, cookies & cream cake, burnt sugar caramel cake, coconut cake, strawberry cake, and today’s pineapple coconut cake. Here’s what you can expect:
- Texture: The most notable aspect of this cake is the texture. We have an incredible balance of soft, springy, and moist. The coconut inside the cake adds that stick-to-your-fork moisture, too. You’ll only achieve this texture perfection if you follow the recipe closely and this includes using real cake flour, only egg whites (no yolks in the batter), and sour cream. Note that I slightly reduced the egg whites, milk, and sugar in this cake recipe compared to the base white cake. This is because pineapple is so wet and sweet.
- Flavor: Who knew a cake could taste like vacation? Juicy pineapple and coconut add bright, tropical flavors to each slice. The cream cheese frosting adds a little tang to each bite, which helps offset the sweetness of the pineapple curd inside. If you aren’t a fan of coconut, you may enjoy this pineapple upside down cake instead.
- Ease: If you’ve baked layer cakes before, this shouldn’t be difficult. If you’re new to layer cakes, don’t get nervous. Stacking and frosting is pretty simple as long as you let the cake layers cool completely. Take your time with each step; it’s worth the effort.
- Time: Set aside at least 5 hours to complete this cake recipe which includes making the pineapple curd and cake, cooling both completely, and frosting the cake.
Simply put, this cake exceeded our expectations. It’s truly one of the best cakes I know how to make!
Video Tutorial: How to Make Pineapple Coconut Cake
5 Success Tips
- Use real cake flour, only egg whites, and full fat sour cream. I have instructions for making a cake flour substitute from all-purpose flour and cornstarch, but for best taste and texture, I urge you to use real cake flour in this recipe and not the substitute. 4 egg whites promise the fluffiest crumb. Save 2 of the yolks for the pineapple curd. Full fat sour cream guarantee a tender, moist crumb.
- Use the correct coconut milk. A majority of the liquid in this cake batter is canned coconut milk. Canned coconut milk is a cooking ingredient, not a beverage. It’s almost always unsweetened and is creamier and thicker than regular milk. It’s usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different.
- Add coconut extract. Like when I was testing my coconut cake recipe, I found this cake lacked coconut flavor without a little coconut extract. The cake is still delicious without it, but if you can find coconut extract, definitely use it.
- Pulse the coconut into finer pieces. Use sweetened shredded coconut because it’s moister than unsweetened and that makes a big difference in a cake’s texture. (I reduced the added sugar in the cake batter to make up for the sweetness.) Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing the coconut in a food processor or giving it a rough chop to break down the pieces.
- Ensure all ingredients are room temperature. All refrigerated items should be at room temperature so the cake batter mixes together easily and evenly. Simply put, cold ingredients won’t properly combine to produce a smooth, light cake crumb.
By the way, if you love coconut and cake, you’ll enjoy this nest-inspired Easter cake.
The Extras: Pineapple Curd & Cream Cheese Frosting
Fill the this pineapple coconut cake with homemade pineapple curd and cream cheese frosting. (Just like how we fill lemon coconut cake with lemon curd.) The cream cheese frosting is also used on the exterior of the cake, too.
- Pineapple Curd: I adapted the pineapple curd recipe from my lemon curd. I reduced the sugar since pineapple juice is so sweet and since sugar helps curd thicken, I added a little cornstarch to make up some of the difference. The curd has exceptional pineapple flavor, but it’s very sweet like apple butter, pumpkin butter, or jam. One crucial note for the pineapple curd—do NOT use fresh pineapple juice. Bromelain, an enzyme in fresh pineapple, prohibits curd from thickening appropriately. Your curd will be thin and it will separate, something I learned while experimenting. You must use canned pineapple juice, usually labeled as 100% pineapple juice. (The enzyme is no longer present after canning, so you’re good to go!)
- Cream Cheese Frosting: This cream cheese frosting recipe was *just enough* for thin layers between the cakes and around the exterior. I added a little liquid so it’s extra smooth and spreadable—you can use either pineapple juice or canned coconut milk for the liquid.
A Crumb Coat is Best
Since it’s so moist and filled with shredded coconut, the cake can be a little crumbly. I recommend applying a VERY thin crumb coat, which is a layer of frosting around the exterior of the cake to catch any crumbs. The cake is pretty slippery from the curd, so take your time assembling and frosting it. The frosting recipe below includes enough frosting for that thin crumb coat, then another thin layer of frosting on top of that.
Here’s the pineapple curd, frosting, and cake assembly in photos:
Other Cakes & Cake Sizes
- 9×13-inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- 2 Layer Cake: This is a 3 layer 8-inch cake, but if you want a 2 layer cake, prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 25-28 minutes or until cooked through.
- Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. I’m unsure of the exact bake time (likely around an hour similar to this Easter cake), but use a toothpick to test for doneness. Same oven temperature. Feel free to frost with cream cheese frosting (half the frosting recipe should be enough) and serve slices with a spoonful of pineapple curd.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Feel free to core out some of the baked and cooled cupcake and fill with pineapple curd.
- Piña Colada Cake: I haven’t tested this recipe with the addition of rum to yield a piña colada cake. However, rum would definitely work in the frosting. Use 2 and 1/2 teaspoons of your favorite rum to replace the coconut milk/pineapple juice and vanilla extract.
- Pineapple Cake (no coconut): Follow the recipe below but substitute whole milk for the canned coconut milk, leave out the coconut extract and shredded coconut, then increase pineapple chunks in the cake batter to 1 and 1/2 cups. Use pineapple juice as the liquid in the frosting and skip the coconut garnish.
Pineapple Coconut Cake
- Prep Time: 1 hour, 30 minutes
- Cook Time: 23 minutes
- Total Time: 5 hours (includes cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This pineapple coconut cake includes pineapple chunks, coconut, coconut milk, plus homemade pineapple curd and cream cheese frosting. Each bite is packed with moist texture and irresistible flavor. Review the recipe notes before beginning. To save time, feel free to make the pineapple curd first. It must cool completely before you use it in the cake’s assembly.
Ingredients
Cake
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 4 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 3/4 cup (180ml) canned coconut milk, at room temperature*
- 2 Tablespoons (30ml) pineapple juice (canned or fresh)
- 1 cup (80g) sweetened shredded coconut
- 1 cup (225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish
Pineapple Curd
- 1 large egg
- 2 large egg yolks
- 1/3 cup (65g) granulated sugar
- 1 and 1/2 teaspoons cornstarch
- 1/3 cup (80ml) canned pineapple juice (must be canned)
- 1/8 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
- 2 Tablespoons canned coconut milk or pineapple juice (your choice)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- optional for garnish: fresh or canned pineapple chunks and/or 1 cup (80g) sweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. (Note that the video shows sifting the flour, but you do not have to.)
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. Beat on low speed until combined, then beat in the shredded coconut and pineapple chunks just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. (Make the curd as the cakes cool.) The cakes must be completely cool before frosting and assembling.
- Make the pineapple curd: Fill the bottom pot of a double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Whisk the egg, egg yolks, granulated sugar, cornstarch, pineapple juice, and salt together the top pot of your double boiler. Continue to whisk as the curd cooks because constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes slightly thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and keep whisking. Remove pan from heat. Whisk in the butter. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) Cool completely. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Makes 1 cup. You will have leftover curd after using in the cake. Cover and refrigerate leftovers for up to 1 week. (Great on sourdough, biscuits, or toast!)
- Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt with the mixer running on low. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I usually add it).
- Assemble and decorate: If your cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. I use and recommend an icing spatula to apply the frosting & curd. Evenly spread a scant 1/2 cup of frosting on top. Spread 1/4 cup of pineapple curd on top of the frosting. Top with 2nd cake layer and evenly cover the top with 1/2 cup of frosting, then 1/4 cup of curd. Carefully place the third cake layer on top. The cake is very slippery due to the frosting and curd, so be careful with it. I highly recommend a crumb coat for this cake, so spread a very very thin layer of frosting on top and all around the exterior of the cake. A bench scraper is helpful to smooth the sides. Refrigerate crumb-coated cake for 30-60 minutes—again, this is a slippery cake so refrigeration is very helpful. Remove cake from the refrigerator and spread the remaining frosting all over the cake. (Which should only be a small amount at this point.) Decorate with pineapple chunks on top of the cake and/or press coconut gently into the sides of the cake.
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can make the pineapple curd ahead of time. After it cools completely, cover tightly and refrigerate for up to 1 week. The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | 8-inch Round Cake Pans | Double Boiler | Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storage)
- Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it. If you’re in a pinch, you can use a DIY cake flour substitute but the cake won’t taste as light and soft.
- Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. Save 2 egg yolks for the pineapple curd.
- Canned Coconut Milk: With some reviews that this cake is too wet, we have re-tested and changed the amount of coconut milk to 3/4 cup (180ml) instead of the original 1 cup (240ml). Canned coconut milk is a cooking ingredient, not a beverage. It is usually unsweetened, so make sure you’re using unsweetened. It’s usually found near the Thai food products. Do not use refrigerated carton coconut milk. You need 3/4 cup for the cake, not the entire can. You can use 2 more Tablespoons in the frosting if desired. There will be a little leftover in the can. Coconut milk separates, so make sure you either shake up the can before opening or, after opening the can, whisk the liquid and coconut cream together to yield the thick coconut milk you need in this recipe.
- Sweetened Shredded Coconut: I recommend using sweetened shredded coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. If desired, pulse the coconut shreds in a food processor or chop them up so they aren’t as long inside and outside of the cake. Chopping the coconut is optional.
- Pineapple Chunks: If using canned pineapple chunks, purchase a can labeled with “chunks” or “tidbits.” You can save the liquid you drain to use in the cake. (There likely won’t be enough for the curd though.) Do not use crushed pineapple, which is too liquid and thin. If using fresh pineapple, cut chunks into bite-size pieces.
- Double Boiler Alternative for Curd: If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan—you will cook the curd in the top pot/bowl.
- Pineapple Juice: You can use fresh or canned pineapple juice in the cake batter and frosting recipes. However, in order for the pineapple curd to thicken, you must use canned juice in the curd. See blog post above for details. Since you need canned juice for the curd, it may just be easiest to use canned juice in the batter and frosting, too.
- Cream Cheese: Use brick cream cheese, not cream cheese spread. If desired, you can use this vanilla buttercream instead of cream cheese frosting. If you follow that frosting recipe, you can use canned coconut milk instead of the whole milk/heavy cream OR 3 Tablespoons pineapple juice and 2 Tablespoons coconut milk instead of whole milk/heavy cream.
- Amount of Cake Batter: This recipe yields nearly 8 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. See box above the recipe for different cake pan options.
I have family members that don’t like the texture of coconut but they like the flavor. Could I make the cake without the shredded coconut? Thanks!
Hi Steph, you could, but the cake will lose a bit of flavor that way. Hope it’s a hit!
I was excited for this cake – I love coconut and pineapple. I baked the layers ahead of time and froze them because I don’t like to be overwhelmed on the day of a party. I also did what the author suggested and frosted the cake, refrigerated it and frosted again. That part worked great. The pineapple curd was good and the frosting was really good. But the cake itself was crumbly and way too sweet. Overall, it was just way too sweet. Not a recipe that I will save or make again.
Hi Marcia, thank you so much for giving this recipe a try and for your feedback. It’s most certainly a crumbly cake which is usually the nature of cakes when you add shredded coconut. Did you pulse down the coconut? That adds to it, too. If you do ever try the recipe again, add 1 more egg white which should help the overall structure. This post on how to prevent a dry or dense cake may be a helpful resource to review, too. Thank you again!
Have started to make your white cake and decided to make this one instead. Problem, I have already mixed 5 egg whites so far, and wondering what I can avoid to continue with the rest of ingredients for the Pineapple -coconut cake.
I was trying this recipe yesterday. Loved the flavour but my cake fell apart. Really wondering why?
Hi Teodora, this is a pretty delicate cake, but was it over baked by chance? Over baking can dry out the cake and make it more difficult to handle when stacking, frosting, etc. If you wish to try again, you might decrease the bake time by just a few minutes. Be sure to also spoon and level (or use a kitchen scale) to measure your flour so that it isn’t over measured. Did it seem to fall apart when sliced? With this filling and frosting, it’s helpful to refrigerate the cake before slicing. We find 20 minutes to be just enough, paired with the crumb coat setting. Did you do a crumb coat by chance? Thank you for giving this one a try!
The flavors are excellent. But without time to refrigerate the cake, it was a total disaster. It cracked open continued to disintegrate before i could make one complete slice. That entertained my children. Not enough pineapple flavor though, so we poured the rest of the curd over the upside down coconut cake. So embarassing.
With this filling and frosting, it’s helpful to refrigerate the cake before slicing. I find 20 minutes enough, paired with the crumb coat setting. Did you do a crumb coat by chance?
Hi , my curd did not thicken as much as I would like but it tastes so good I am thinking I can poke the warm cake layers and spread it on the layers (2).
Wish me luck!!
Thank you very much for yet another amazing recipe! I excluded the coconut and made just the pineapple cake. I noticed that the cake was a little dry before I put it in the fridge and got drier when I took it out. My guess is that I may have overbaked (cake started pulling away from the edges of the pan). Can I add some pineapple juice on each cake layer while assembling to retain some moisture?
Hi Vamsi, it does sound like over baking could be the culprit here, but yes, you can certainly brush some pineapple juice on the layers before assembling. Glad you enjoyed this one!
Hi, is it possible to use desiccated coconut instead of shredded? And if so would I need to add some extra liquid? Thank you!
Hi Jo, if you can only find unsweetened coconut, that’s completely fine– use it in place of the sweetened. The cake is still plenty sweet.
As with every Sally recipe, this was really good! It has the texture of a carrot cake which is really nice. That said, ours didn’t seem to have enough pineapple flavor, so the sweetness of the coconut really took over.
Would his cake taste good if I replaced the pineapple curd with lemon?
Hi Carolina, yes, you could use lemon curd instead.
Can I use unsweetened coconut for this recipe?
Hi Delilah, if you can only find unsweetened coconut, that’s completely fine–use it in place of the sweetened without any other changes. The cake is still plenty sweet. Hope it’s a hit!
Would you recommend replacing the pineapple curd with lemon, or would that be a weird flavor combo? Looking for a more tropical flavored cake, but we’ve got pineapple allergies…
Hi Rachel, lemon curd would be delicious here. Hope it’s a hit!
This was a 10/10. I made it for Easter and everyone went for seconds and then also requested more to take home. The only thing I changed was that I reduced the sugar in the cake batter by half because the frosting and curd were already very sweet.
I wanted to make a pineapple-orange bundt cake for Easter. I used this recipe, following the instructions for a pineapple-only cake with no coconut. I added orange zest to the batter, and made a simple pineapple glaze. It was light and perfect!
Would it work to bake the cake today and then let it sit in room temperature, then frost and serve tomorrow for lunch? I’m planning to try this in a bundt pan, as that seems to cut down on the time, but really looking forward to this!
Yes, absolutely!
I made the cake on Sunday, put it in the fridge and frosted/decorated it on Monday, put it back in the fridge and served it on Wednesday and it was perfect. I just pulled it out of the fridge to come up to room temperature about 6 hours ahead of time.
Great coconut taste. I made it in a 9×13. I had it in the time suggested but it came out dry. I think I overcooked. Texture was great not too sweet. Would make it again
I’m planning to make this cake for my father-in-law’s 80th birthday party this weekend – we just had a family trip to Fiji so hopefully this will keep that tropical vacation feeling going! I just had a question – sweetened shredded coconut is not available here (New Zealand) – you mention it’s important for moisture, so if I have to use unsweetened, should I increase the pineapple juice to compensate and if so by how much? Many thanks.
Hi Alice, if you can only find unsweetened coconut, that’s completely fine–use it in place of the sweetened without any other changes. The cake is still plenty sweet. Hope it’s a hit!
Hi can you use crushed pineapple instead of chunks
We don’t recommend using crushed pineapple. There is too much liquid.
I have used drained crushed pineapple in other cake recipes and it worked great.
So delicious! Such a lovely soft texture. Some modifications that worked well: fat free Greek yogurt instead of sour cream. Lite coconut milk instead of regular. Unsweetened coconut instead of sweetened (just mix in about 1 tbsp of water to it and let it sit for a couple minutes before mixing in to the batter). And crushed pineable instead of chunks, just drain it really well. Give the pineapple a bit of a squeeze to get some of the excess juice out! Then I toasted some coconut to sprinkle of top as the finishing touch. Yum!
I want to make pineapple cake without coconut & coconut milk . Sally is there an option?
Hi Kavita, we have a great Pineapple Upside Down Cake.
Can the frosting be less sweet or can you suggest an alternative with less sugar ?
Hi Renee, while you can certainly try reducing the sugar in the frosting, keep in mind that it plays an important role in thickening the frosting. Using less will result in a runnier frosting.
If you make the cake in a 9×13 pan do you still use the curd and put a layer below the frosting or just leave it out?
Hi Kimberly! That’s up to you. The curd + frosting may get a little messy on top, but would still taste delicious!
This cake was delicious! Can it be frozen??
So glad you enjoyed it, Tina! See recipe Notes for freezing instructions.
This is such a decadent cake and turned out perfect! I made it for eight people, and everyone loved it. The detailed instructions are appreciated. Thank you!!
Hi I want to make this for my mom’s birthday but she isn’t a fan of coconut, is there anyway I can just make this a pineapple cake?
Hi Kiona, see pink box in the post titled “Other Cakes & Cake Sizes” for information about a pineapple version. Hope it’s a hit!
Hi,
I wanted to make this cake for my daughter’s birthday. Can i add some colour to the frosting ?
Hi Kiran, Yes, we recommend gel food coloring.
Hi made this cake today. The cake itself was lovely, soft, crumbly moist. The curd was not quite thick enough but was lovely on some toast and butter after I finished the cake. Its in a jam jar now for my breakfasts for the next week. The frosting I had trouble with getting it thick enough. Had to use a tub of cream cheese in the uk and needed more Icing sugar which made it very sweet. It may have also been something to do with the weather today it is so hot. Definitely make it again though. Thank you
What if you make it without the curd? I don’t have the time to make it in time for when I want to have the cake made. I think it would still be super yummy?
Oh yes, definitely! Here’s our plain coconut cake recipe as well.
Why not cream of coconut or coconut cream in the frosting? Would it make it more coconut-y?
Hi Nicole, those would be a bit too thick. Best to stick with coconut milk or pineapple juice for proper consistency.
Very good! I will reduce sugar next time and add lots of lime zest to balance out the sweetness. I may also switch to unsweetened coconut. Really pretty cake!
I was wondering if this recipe would do well as cupcakes?
Hi Trina, see the blog post just above the recipe for details on cupcakes – enjoy!