These sunset coloured cupcakes are flavoured with layers of pineapple, coconut and orange and an awesome chance to use cocktail umbrellas!
Similar to carrot cake (but without the carrots) this is a recipe from the American South. With pineapple, bananas and pecans, it’s light like a carrot cake and goes really well with lashings of cream cheese frosting.
Fitting loosely with the theme of St. David’s Day on 1st March (yellow = Daffodils/Wales?), this banana and coconut cake is loaded with fruit and coconut – I even managed to sneak some rum in.
The sponge base is first soaked in pineapple/rum syrup overnight, then topped with creme patissiere, sliced bananas, whipped cream and coconut.
One of my favorite cakes from 2014, I wanted to redo this and tweak the recipe since I last made Carrot Cake in May. This recipe includes ginger and raisins, as well as coconut, pineapple and, of course, carrots. For v3, I’d reduce the sugar slightly as the sweetness from the pineapple and carrots was borderline too sweet.
I’ve tried a few variations on carrot cake. Some include other random vegetables such as zucchini. This one has coconuts and pineapple – great for the start of summer.
