Comments on: Gluten-Free Pineapple Coconut Cake with Passionfruit Curd

By: Claudia Brick

Claudia Brick — Thu, 28 Jun 2018 08:39:25 +0000

In reply to Tess. Hi Tess! Yes, you could definitely make the pineapple curd ahead. Thanks for picking up all my different sugar versions in that recipe too - have adjusted so it makes more sense. It now says caster sugar and white sugar (just plain white sugar). Hope that helps and would love to know how it goes!

By: Tess

Tess — Wed, 27 Jun 2018 00:30:37 +0000

Hi Claudia, i am planning on making this cake over a couple of days next week and was wondering whether the pineapple puree could be made a few days ahead of assembly (i know you’ve said the passionfruit curd can be)? Also in some places you specify caster sugar but others just sugar – where you state ‘sugar’ is this plain white sugar (not caster)? Thank you!

By: Claudia Brick

Claudia Brick — Tue, 12 Jun 2018 10:04:44 +0000

In reply to Kim. Hi Kim! You could definitely make it the day before, and keep the unfrosted layers wrapped in plastic wrap in an airtight container. They should be fine out of the fridge overnight unless you live somewhere very hot. You can also make the passionfruit curd well ahead of time, but I would make the buttercream and assemble the cake the morning of. Would love to hear how it goes!

By: Kim

Kim — Mon, 11 Jun 2018 11:47:51 +0000

Hi,
This cake looks delicious! I would like to serve it at an afternoon tea for friends but don’t have time to bake it the same day. Will it keep in the fridge? And if so can I assemble it the day before or should I leave that to the morning of?

By: Cindy Rodriguez

Cindy Rodriguez — Wed, 17 May 2017 21:21:02 +0000

This cake looks so gorgeous and delicious. Plus I’m always looking for fun gluten-free options as I do live in LA. Ha! I don’t think you can go wrong with the mix of flavors – pineapple, coconut, and passionfruit. Yes, please!