Tropical Pineapple Coconut Cake with a Sweet Jam Glaze

Serving: Slice and serve the cake once the glaze has set. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week. The cake can also be frozen for up to 2 months.

Variations:

Tropical Twist: Add chopped mango or passionfruit to the batter for even more tropical flavor.

Gluten-Free Option: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version of this cake.

Coconut Cream Glaze: Instead of using jam, make a glaze with coconut cream and powdered sugar for a richer coconut flavor.

FAQ:
Q: Can I use canned pineapple for this recipe?
A: Yes, canned pineapple works well! Just make sure to drain it thoroughly before adding it to the batter to avoid excess moisture.

Q: Can I make this cake in advance?
A: Absolutely! This cake stays moist for several days, making it a great make-ahead option for gatherings. Just store it in an airtight container once it’s cooled.

Q: How can I make this cake even sweeter?
A: If you prefer a sweeter cake, you can increase the sugar slightly or add a bit of extra jam glaze on top after serving.

Would you like to explore more tropical-inspired desserts or any other recipes?