Cake Slice Bakers! Pineapple Coconut Cakes

Month two of baking with this group! I made the Pineapple Coconut Cakes with Pineapple Syrup from page 172 of “World Class Cakes.”

And we LOVED them. I changed a few things though-

I don’t own mini brioche pans, so I used tartlet pans and muffin tins.

We put the syrup on a handful and then my fiancee tried one without and decided they tasted better as a breakfast muffin than a cake.

And third- I have NO idea how they browned the way they did in the photograph in the book. I used dark metal pans, which match the color of brioche pans pretty well, used the right temperature AND followed the recipe pre-baking to a T. If I had let mine get that browned, they would have been sooooo over done.

Without further ado….

IMG_2020 copy


These didn’t quite turn into the dessert I thought they would, but without the syrup, I did find something to add to my family’s normal breakfast rotation! Thanks for a great month!

We continue to bake from “World Class Cakes” by Roger Pizey!

This month’s cake choices are…

1. Genoise with Raspberries and Cream p.26
2. Lime and Poppyseed Syrup Cake p.118
3. Pineapple Coconut Cakes with Pineapple Syrup p.172
4. Sacher Torte p.57

Please click below to visit our members and see what cake choice they baked up!



  1. Very interesting that these are more muffin-like than dessert. Glad that you were able to see the silver lining and make them a breakfast item instead.


  2. These were tempting to me, but in the end chocolate won out! I do like the idea of using them as a muffin. What a bright way to start a summer’s day. They flavors would be perfect!


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