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White Coconut Cake with Pineapple Flowers


This is a great option for easy holiday entertaining this Easter. A simple white cake mix infused with coconut flavours and decorated with stunning and easy pinapple flowers. Using store bought cake mix and icing makes it a breeze and dressing it up with simple yet intricate looking decoration creates a beautiful piece for entertaining. The flavours are perfect for spring through summer. Pull this out at a Caribbean themed BBQ this summer and watch your family and friends bathe you in compliments. 


What really sets this apart is the beautiful, natural, and adable pineapple flowers.  


To make your flowers:  

Cut the top and bottom of of a fresh pinapple.  

Then cut off the pinapple skin.  

Then cutting out wedged strips to remove the "eyes" from the fruit  

Slice your pinapple slices as thin as you can without making them uneven or fall apart.  

Once cut strange on a baking sheet and preheat your oven to 200  

Bake for 1 hour 15 min  

Flip over pineapple slices and bake an additional 1 hour 15 mins.  

Remove from oven and place slices into muffin tins and press them in gentle. This will mild the flower shape.  

Leave these overnight to firmly shape.  

Now they are perfect for decorating.  


To make the cake:  

Bake your favourite white cake packaged mix via instructions on box.  

Make these in 2 round cake pans.  

Allow to cool completely  

Mix 2 containers of store bought fluffy white icing in a stand mixer with a few drops of coconut extract. 

Ice with a even layer of icing in between the layers of cake,  cover the outside of the cake with icing. 

Sprinkle the whole cake generously with toasted unsweetened coconut flakes.  


Add your dry pineapple flowers as you wish. I like to have them crawling up the side of the cake for a very organic feel.  


I really encourage you all to give these flowers a try!  


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