THIS EASY PINEAPPLE AND COCONUT CAKE WITH CREAM CHEESE ICING IS SO MOREISH.
I love the textures in this Pineapple and Coconut Cake. The cake itself is super soft while also being moist from the pineapple as well as having that great coconut bite to it. Then add to this the creamy, silky cream cheese icing and you’ve got a match made in heaven. If you don’t have cream cheese a lemon or lime icing would go really well with the pineapple.
My favourite cakes are ones that you can mix up in minutes in one bowl. I’ve used canned, crushed pineapple in this recipe. If you only have pineapple pieces or slices in the cupboard you can pop these in the blender to get them nice and pulpy. Also, this cake can easily be made gluten free by substituting the flour for gluten free flour. The pineapple helps to keep it moist for up to three days in an airtight container.
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