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For an extra touch of tropical flavor, you can frost the cake with cream cheese frosting or a simple glaze made with powdered sugar and pineapple juice.
Serve the cake chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to 5 days or freeze it for up to 3 months.
Variants:
Coconut Pineapple Pistachio Cake: Add shredded coconut to the batter for an even more tropical twist.
Vegan Version: Substitute the eggs with flax eggs and use a dairy-free yogurt and butter substitute to make this cake vegan-friendly.
Pistachio and Pineapple Cupcakes: Instead of baking a whole cake, divide the batter into cupcake liners and bake for 18-22 minutes at 350°F (175°C).
FAQ:
Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple. Just make sure to chop it finely and drain any excess moisture before adding it to the batter.
Is it necessary to chop the pistachios? Chopping the pistachios helps them distribute more evenly throughout the cake and gives you small bites of nuttiness with each forkful. However, you can also use whole pistachios if you prefer.
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the consistency of the batter and adjust if necessary, as gluten-free flours may absorb liquid differently.
Can I make the cake ahead of time? Yes, you can bake the cake a day ahead of time. Store it in an airtight container, and it will stay fresh. It may even taste better as the flavors meld together.
What can I do if I don't have Greek yogurt? If you don’t have Greek yogurt, you can substitute it with sour cream, plain regular yogurt, or even buttermilk. The texture might slightly change, but the flavor will still be great.
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