Piña Colada Cake

  • Preparation 40 MIN
    Cooking 1 H 10 MIN
    Cooling 3 H
  • Servings 8



Coconut Milk Sauce



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
  2. In a bowl, combine flour, baking powder and salt.
  3. In another bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, and beat until smooth. At low speed, add dry ingredients alternately with pineapple and rum.
  4. Pour batter into pan and bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Remove from pan and let cool on a wire rack.

Coconut Milk Sauce

  1. In a saucepan, bring coconut milk and sugar to a boil. Reduce for about 10 minutes or until about 310 ml (1 1/4 cups) remain. Transfer to a bowl and let cool. Cover and refrigerate for about 1 hour or until completely chilled.
  2. To serve, top each cake slice with coconut milk sauce.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

Content % Daily Value
Calories 426  
Total Fat 21 g  
Saturated Fat 15 g  
Sodium (salt) 131 mg  
Carbohydrates 53 g  
Fibre 2 g  
Protein 6 g