Presented without comment, except to say that a mimeographed copy of a recipe labelled simply 'BETTER THAN SEX' and previously owned by my grandmother is probably the best way to explain my 2018 so far. Happy Valentine's Day, friends!
3 spoons out of five. This cake is really tasty and (these days) unusual, but the whole 'make it the night before, then decorate it right before you serve it' make it a bit of a faff and I can't see myself going through it again. That said, if pineapple and coconut are your thing, this cake is a moist tropical paradise with the texture of a sticky toffee pudding and all the flavour of a beachside cocktail. Make up a different name for it and serve it to your friends, and no one will be the wiser.
Make cake as directed.
While cake bakes, heat pineapple and sugar to a boil and cook until sugar melts and mixture thickens slightly.
When cake is done baking, poke all over with a wooden skewer.
Once cake is mostly cool, pour pineapple mixture over it and spread evenly.
Allow to cool completely, then spread pudding evenly over cake.
Immediately before serving, whip the cream with powdered sugar until soft peaks form.
Spread whipped cream over cake and decorate with toasted coconut.
1 recipe yellow cake (from ½ of this recipe, or your favourite 8x8 cake)
10 oz (295ml) crushed pineapple with juice
½ c (100g) sugar
2 c (470ml) vanilla pudding (your favourite recipe or, if you're stateside, 1 3.4oz box instant vanilla pudding)
1 ½ c (360ml) whipping cream
1 tbsp powdered sugar
¼ c (20g) desiccated coconut, toasted in the oven until brown