Name: Piña Colada Cake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup (115 g) unsalted butter, softened; 1 cup (210 g) sugar; 2 eggs; 1 can (14 oz/398 ml) crushed pineapple; 1/4 cup (60 ml) dark rum; 1 can (14 oz/398 ml) coconut milk; 1/4 cup (55 g) sugar; 1 tbsp (15 ml) dark rum; 1 lime, zest finely grated; Maraschino cherries, for serving

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan. Line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. With the machine running on low speed, add the dry ingredients alternating with the pineapple and rum. Spread the batter out in the prepared pan.
- Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould from the pan and let cool completely on a wire rack.
Coconut Milk Sauce
- Meanwhile, in a small pot, bring the coconut milk and sugar to a boil. Add the rum and lime zest. Mix to combine and let the sauce reduce for 10 minutes or until there are 1 ¼ cups (310 ml) of sauce remaining. Transfer to a bowl and let cool. Cover and refrigerate for 1 hour or until completely chilled.
- To serve, top each cake slice with coconut milk sauce and a maraschino cherry.

Piña Colada Cake

Categories

Ingredients

Cake

Coconut Milk Sauce

Preparation

Cake

Coconut Milk Sauce

Personal Note