Glazed Pineapple-Coconut Torte – a delicious recipe with cake layer, orange juice, fruit, pineapple, fruit, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place one sponge cake layer on ungreased large cookie sheet; brush first with 2 to 4 tablespoons orange juice (depending on moistness of cake), then with 3 tablespoons apricot spreadable fruit.
2
Cut pineapple (about 1 1/4 pounds) into 1/4-inch rings; you should have about 15.
3
Note: Fifteen juice-packed canned pineapple rings (about one and one-half 20-ounce cans) may be substituted for prepared fresh pineapple.
4
Arrange rings in one layer on prepared cake; brush with another 3 tablespoons apricot spreadable fruit.
5
Arrange strips of foil around cake edges to prevent burning; broil, about 6 inches from heat source, 2 to 3 minutes until edges of pineapple rings begin to brown.
6
Remove cake from broiler, leaving broiler on; sprinkle coconut over pineapple.
7
Return cake to broiler; broil 1 to 2 minutes longer until coconut is lightly browned.
8
Remove cake from broiler; using large spatula, slide from cookie sheet onto serving platter.
9
If desired, lightly sprinkle cake with confectioners' sugar; serve warm.
16
kcal
Calories
4
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 package sponge cake layer, 2 tbsp. orange juice, 3 tbsp. apricot spreadable fruit, 1 prepared (peeled, cored) pineapple, and more.
Yes, Glazed Pineapple-Coconut Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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