Why Did My Cake Batter Turn Into A Disaster?
Decorating By Creative_chika Updated 14 May 2009 , 3:31am by patticakesnc
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I tried making a pineapple and coconut cake. The batter was delicious. I used WASC recipe and eliminated sour cream, added pineapple yogurt, coconut flavoring and crushed pineapple. The cake didnt rise, seemed like a pie. It seemed flat, and very dry, but it wasn't dry, at least some parts weren't. I tasted a piece and it tasted delicious, but I couldnt do anything with it because it was like 1" high. Cupcakes sank in the middle 
Can anyone tell me why??
sounds like crushed pinapple made the batter to heavy yogurt sounds like a nice idea though. next time maybe sprinkle just alil pinapple into the batter after you put it in the pan or make pinapple upside down style
I'm not really sure, maybe too much liquid. Also, when you make carrot cakes with crushed pineapple and shredded coconut it never rises much, but is moist and delicious. I have made a sponge type coconut cake substituting the milk for coconut milk and adding pineapple flavoring. I did also use self rising flour and it turned out just fine.
sounds like crushed pinapple made the batter to heavy yogurt sounds like a nice idea though. next time maybe sprinkle just alil pinapple into the batter after you put it in the pan or make pinapple upside down style
Thanks for your tips everyone! 
How do I make the upside down style? Thanks again.
I dont think it was the pineapple. I do a cake that I put crushed pineapple in all the time and it always rises. Unless you put too much in it. I add mine in place or part of the water. If you added water as well as pineapple and too much of it , then maybe too heavy. I always use the small can of crushed pineapple. Like a little bigger than a tuna can.
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