SHAKE YOUR TAIL FEATHER!
This recipe calls for unsweetened coconut milk. Sure, you could use whole milk instead, but why mess with a good thing? Give this cake the splendid coconut taste it deserves by sticking with the recipe. But don’t be fooled by coconut cream. That is NOT the same thing. Unsweetened coconut milk can be a tad elusive. You can hunt it down in the international aisle/Asian section of your supermarket, or failing that, go to an Asian supermarket and look for it there.
Before you get started on this cake though, you’ll need to follow the instructions on how to make the Italian Meringue Buttercream. There’s a link within the link on the recipe page to take you there. If you’re short on time, you can use a different buttercream recipe or even canned frosting *shudder* but to really have bragging rights, you need to make this cake the way the recipe specifies.
What makes this recipe so great though isn’t just the harmonious flavors of coconut and pineapple coming together. It’s that you don’t have to be a frosting wizard to make it look beautiful. The shredded coconut helps conceal any imperfections, which is brilliant.
I found this awesome Coconut Pineapple Cake recipe to make this review comes from the Bakepedia website. Click the link below to go visit the site and get the detailed recipe, also don’t forget to click the link there for the Italian Meringue Buttercream as well.