In this Tropical Hummingbird Layer Cake, we swapped out pecans for macadamia nuts and reconstituted dried apricots in pineapple juice for a unique spin on this timeless treat blanketed in rich, swoopy frosting.
This cake’s texture is between that of a classic pound cake and the incredibly moist texture of a polenta cake. It’s the perfect cake for elevenses, what Brits refer to as a morning coffee or tea break, or when a layer cake seems like too much effort.
Fluffy, moist, and filled with all kinds of coconut, this Coconut Buttermilk Pound Cake is a true crowd pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible.
Inspired by the upside-down classic, we flipped the script on this golden beauty. A brown sugar crumb topping and warm lemon glaze pair with pineapple rings to give this moist cake a sweet caramelized flavor.
The coconut in these Coconut Popovers with Mango Chutney by food writer and cookbook author Ben Mims lends a sweetness that pairs well with curries and other spicy dishes. Ben suggests using the mango chutney as a spread on sandwiches with thick slices of Cheddar cheese, or mix it into mayonnaise as a dip for chicken fingers or a spread for deli sandwiches.
13. Key Lime Pie
Our take on the beloved original key lime pie features a salty sweet crust and intense lime flavor thanks to a cup of juice from this pie’s tiny namesake citrus.
This creamy, tropical dessert makes use of unsweetened coconut milk in both the filling and the fluffy cloud of whipped topping.
No holiday season passed without a batch of Christine Carlson’s fragrant mini pineapple tarts. These uniquely spiced Linzer cookies are flavored with earthy sage, spicy ginger, and warm toasted coconut. These bright and buttery cookies will have you dreaming of sunny afternoons no matter how distant summer feels.