Ok I am planning to make a pineapple coconut cake for turkey day. I will be baking two eight inch rounds that is 2" high each layer. This is a cake that I have just come up with I dont have a recipe for it and I have never tried making it before. My question is: Will the cakes still bake like normal if I use pineapple juice in place of the water in the cake mix (duncan hines yellow mix)?
I will be torting each layer of cake and putting pineapple preserves as the filling and icing the whole cake in cool whip and sprinkle coconut on the top and sides of the cool whip.
Thanks for any help!
~Sonya
Yes,
I make a pineapple coconut cake every year using mix. I use golden vanilla mix and substitue the water for a mix of crushed pineapple and its juice. It is delicious and very moist!
Hey Sonya,
I am in Maiden, but moving closer to charlotte soon. I use a small can of crushed pineapple. You know the little short cans you can buy at the grocery store. I use it in place of the water but add more. It doesn't make it mushy or anything to use a bit more since part of it is a solid.
When I do mine I use a very fluffy white frosting and press on the coconut and trim it out with marishino cherries and pecans on top. It is sooo good.
I make a cake using crushed pineapple in the cake mix, and after the cake is turned out of the pan I use a can of coconut milk as a soaking syrup on the top of each layer, then put rum and coconut flavoring in the buttercream, and press coconut flakes into the sides. Mmmmm!
I make a cake using crushed pineapple in the cake mix, and after the cake is turned out of the pan I use a can of coconut milk as a soaking syrup on the top of each layer, then put rum and coconut flavoring in the buttercream, and press coconut flakes into the sides. Mmmmm!
Caryl that sounds so good. I've never used the coconut milk with the flavorings. Thanks for the tip!
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