This coconut cake is a guaranteed showstopper at any gatherings or special occasion. The beautiful flakes of pineapple and toasted coconut on the top make it even more delicious and heavenly in taste.

This delightful cake, has the flavors of pineapple, coconut, and rum, is a true indulgence for the senses. And oh, the toasted coconut flakes! They bring a delightful crunch to each bite, reminding me ...

I’m not necessarily a purist, I’ll eat carrot cakes with or without raisins, nuts, coconut, pineapple ... cup shredded ...

Using coconut cream in the caramel results in a smooth caramel that goes well with the toasted coconut ... Thread the pineapple on to the skewers and barbecue until starting to brown.

Nothing creates magic in the kitchen quite like baking a cake. The simple act of mixing flour, sugar, and butter transforms ordinary ingredients into something extraordinary. Each time you open the ...

Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Coconut cream varies ...

Let's take a look at cake around ... chopped-up canned pineapple. The finished cake is frosted with even more ice-cold whipped cream and covered in shreds of toasted coconut.

A spiced, pineapple-studded carrot cake combines with white chocolate ... A dairy-free scoop of toasted-coconut ice cream tops it off, along with a tuile made from coconut syrup.

Spoon into the cake tin and bake for 45 minutes or until an inserted skewer comes out clean. If using the coconut liqueur, skewer over the top of the cake and drizzle over the liqueur. Cool the cake.

Holiday Time at Disneyland is so close we can almost taste it. And it is good that we don't have long to wait because this ...