The pineapple flowers came put beautifully, and they taste really delicious, too!
The cake has 4 layers of fluffy coconut cake, with homemade pineapple curd between layers, and frosted with coconut Swiss meringue buttercream.
I made just a bit of extra batter, too... I definitely wanted to try this delicious combination!
Dried Pineapple Flowers
adapted from Martha Stewart Weddings
1 large pineapple
Heat oven to 225 and line a baking sheet with parchment paper. Cut the top off the pineapple and then cut off the peel. Use a small melon baller to remove the "eyes." Use a serrated knife to cut 8 slices as thin as possible. Arrange them on the baking sheet and bake 3-4 hours, until they look very dry and are starting to turn golden brown on the edges. Flip them over and bake 30 more minutes. Remove the slices from the baking sheet and press them into the cups of a muffin tin, to give them a flower shape. Let them cool completely.