Pineapple Coconut Cake with a Sweet Jam Glaze

Serving: Enjoy warm or at room temperature with a cup of tea or coffee.

Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

Freezing: Wrap slices tightly and freeze for up to 3 months.

Variations
Dairy-Free: Use coconut oil instead of butter.

Nutty Twist: Add chopped macadamia nuts or almonds for extra crunch.

Extra Flavor: Sprinkle toasted coconut on top of the glaze.

FAQ
Can I use fresh pineapple instead of canned?
Yes! Just ensure it’s well-drained to avoid excess moisture.

What can I use instead of coconut milk?
You can use regular milk or almond milk for a different texture.

Can I make this into cupcakes?
Yes! Bake at 350°F (175°C) for 18-20 minutes for delicious pineapple coconut cupcakes.

This Pineapple Coconut Cake with a Sweet Jam Glaze is a tropical, moist, and flavorful dessert that brings a taste of paradise to your table!