Thanks so much, Patricia! I’m glad you love it as much as I do 🙂
]]>Hi Heather! You should be able to use an all-purpose GF flour blend instead. As for the other changes it would require some experimentation to get the right proportions. For best results make the recipe as written.
]]>I’m looking to make this cake gluten free with less banana, more pineapple, (say a whole can of crushed), and add toasted coconut . What are your suggestions?
]]>Thank you Dawn! This is one of my favourites 🙂
]]>Hi Peach! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
It depends on how many 4″ cakes you want to make I suppose! If you have a bunch of pans you can just make the whole recipe and spread it out 🙂 If only making one 4″ cake I would at least halve the recipe and then make cupcakes with any extra batter.
]]>I would love to make this in a 4 inch round cake tins just like you did for the Raspberry Vanilla Mini Cakes!
Would I need to just follow the measurements of that recipie and apply to this? 😍
Thanks for sharing such an awesome array of recipies
]]>Hi Janie! I am so happy you all loved it. It’s one of my all time favourites!
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