This is my recipe. If you do not have access to coconut milk, you can use 1 1/2 cup pineapple juice, and add 2 tsp coconut extract.
Also...for those who called the icing at "hot mess", you clearly didn't read my instrcutions all the way through, which stated: "continue to add confectioners sugar, until desired consistency is reached". Perhaps, you should try it again, after thoroughly reading the recipe.
Happy baking!
Followed recipe exactly. The only change I made was to bake it in a 9x13" glass baking dish, coconut on top and crushed pineapple spread over that. OMG, this is one of the best cakes ever!
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.
Cake is great. used my own icing.
I used all the exact ingredients turned out great. I made it and enter it in the fair and won first place. Was so excited.
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.
Amazing! Very good recipe. I used It to make the most beautiful double layer coconut raspberry cake.
I made this cake and my family loved it. The only thing was there was too much butter for my icing, so I added cream cheese to it, otherwise I will be making this case again and again and again. LOVED IT!!! THANK YOU FOR SHARING!
i added the pineapple into cake batter and it was amazing.
