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Tropical Upside-Down Twist: Add pineapple rings and maraschino cherries to the bottom of the pan before pouring in the batter for a fruity upside-down effect.
Coconut Cream Dream: Replace the topping with coconut whipped cream and a drizzle of caramel.
Cupcake Version: Make this recipe into cupcakes by adjusting the bake time to 18–20 minutes.
Vegan Option: Use plant-based butter, egg substitutes (like flax eggs), and coconut cream in place of dairy ingredients.
Frequently Asked Questions:
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Just make sure it’s finely crushed and juicy. You may need to adjust the sweetness slightly.
Q: What’s the best type of coconut to use?
A: Sweetened shredded coconut works best in the batter, but you can toast unsweetened flakes for topping if you want a less sugary finish.
Q: Can I freeze this cake?
A: Yes, but it’s best to freeze the base cake without the topping. Add the topping fresh once thawed.
Q: Do I have to poke holes in the cake?
A: It’s highly recommended! It helps the topping soak in and gives the cake its signature moist texture.
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