Wow - that is an outright stunner of a cake. So bold and not the least bit pretentious looking. Really takes an intrepid caker to pull that off.
I haven’t had the privilege of trying amaretto with pineapple I don’t think (or an amaretto pina) but I can imagine it’s as otherworldly as fresh vanilla and pineapple (one of my favorite pairings).
I would have probably been unable to resist the rather unoriginal but oh so delightful temptation to invite banana and coconut and rum to such a mouth party, so I appreciate your creativity.
Slivered almonds really do wonders as a textural and flavoring component for fruit flavored cakes (cherry and almond is my favorite example of this). Nice touch adding both the amaretto and almond extract to the meringue for depth of almond flavor and classy flourish with the flowers.
I think I’m going to try making amaretto, almond, coconut, pineapple (maybe dried) macaroons in honor of this.
I often make ode to pina colada sandwiches when I make fresh ciabatta, which are coconut butter, grilled pineapple and banana, toasted coconut and dark rum butterscotch (which I brush the fruit with while grilling it). It’s nothing fancy like this but it definitely fulfills a craving in a hurry.
Good to see someone think inside out of the upside-down cake box!