Pineapple Twist: Add ½ cup crushed pineapple to the batter for a piña colada vibe.

Mango Drizzle: Top the cake with a fresh mango purée for extra tropical sweetness.

Sheet Cake Style: Double the recipe and bake in a 9×13 pan for parties or potlucks.

Gluten-Free Version: Substitute gluten-free all-purpose flour 1:1.

FAQ
1. Can I use canned coconut milk?

Yes! Canned coconut milk works perfectly. Shake well before using to mix the cream and liquid.

2. Can I make this cake ahead of time?

Absolutely. Bake the cake a day early and frost just before serving for best freshness.

3. What if I don’t have coconut cream for the frosting?

You can replace it with more heavy cream, though the coconut flavor will be lighter.

4. Can I turn this into cupcakes?

Yes—divide the batter into a 12-cup muffin tin and bake for 18–20 minutes.