Piña Colada Cake

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Piña Colada Cake

Ingredients

Wheat Flour - 8.8 oz
Baking Powder - 1 teaspoon
Salt - ½ teaspoon
Butter - 4 oz
Activated Baking Soda - 1 teaspoon
Brown Sugar - 1.9 oz
Dark rum - 1 tablespoon
Coconut Liqueur - 8 fl oz
Farm fresh eggs - 2 pieces
Pineapple - 2.6 oz
Ocean salt - a pinch
Peach Juice - 3 tablespoons
Powdered Sugar - 4.2 oz

Step by Step guide

Step 1

Preheat the oven to 356°F. Grease a 22 cm baking pan with butter, then line the pan with parchment paper of the appropriate size and grease the parchment with butter.

Step 2

Cut the pineapple (fresh or canned) into small cubes.

Step 3

In a medium bowl, mix the flour, baking powder, baking soda, and salt. In a large bowl, use a mixer to beat the butter with the sugar, then add the eggs one at a time and mix in the rum. Beat again at medium speed. Add the coconut cream and mix until smooth (at some point, the batter may seem like it won't come together and look like curdled milk, but eventually, the consistency will become right and familiar with thorough mixing). Gradually fold in the flour mixture using a whisk until fully incorporated. Add the pineapple and gently stir the batter with a spoon.

Step 4

Pour the batter into the pan and bake until the cake is golden brown (you can check for doneness with a wooden toothpick). This will take about 30 to 45 minutes depending on your oven. Let the finished cake cool for 10 minutes. For extra flavor, while the cake is still warm, you can drizzle the surface with rum and pineapple juice (about 1 tablespoon of liquid). Before covering the cake with icing, it must cool completely. To speed this up, you can place it in the refrigerator or let it sit at room temperature for at least 1.5 hours.

Step 5

In a small bowl, mix the powdered sugar and salt and add 1.5 tablespoons of pineapple juice. Using a whisk, gently mix until all the sugar has absorbed the liquid. Gradually add the remaining juice until the icing reaches a paste-like consistency that can be spread over the entire surface of the cake. It should not be too runny.

Step 6

Pour the prepared icing into the center of the cake and use a spatula or table knife to spread it from the center across the entire surface. Let it sit for about 20 minutes and serve.