The pineapple adds moisture, and it’s not all that noticeable in the finished cake, unless you have large chunks of it.  Sometimes I can get get Dole brand crushed pineapple on sale in the supermarket cheaper than I can get it from my distributor and I’ve noticed that it has larger chunks so I will run it through the food processor after I drain it.  I have made it without the nuts, and without the coconut but not without the pineapple.  Without the nuts is not so bad; I’ve added more coconut to help with the structure when I do that.

You’d need something with a similar consistency - applesauce maybe?  But I am not sure how that will affect the taste of the cake, it’s worth making a small batch and testing it to see.

Maybe I will try the applesauce in a small batch first.  If it doesn’t work out I will use the pineapple and puree it first.

Gosh, Jeanne, I didn’t intend that you write out the WHOLE recipe again - you are so generous with your time - thanks so much. 
Will that quantity make 2x2-layer 9” cakes?

let me know how the substitution of pineapple comes out….
I want to know as well I have to make a carrot cake that calls for Pineapple but the person eating it can’t have pineapple!

Sure, no problem

AnnieMacD - 07 November 2009 08:53 AM

Gosh, Jeanne, I didn’t intend that you write out the WHOLE recipe again - you are so generous with your time - thanks so much. 
Will that quantity make 2x2-layer 9” cakes?

That will actually make 4 9x2” round pans.  the original recipe (cut that by half) will make 2 9x2” round pans or 1 12” round pan, or a 9x13 with some left for cupcakes.