Following a hectic few weeks here at the EV house, I finally got back into the baking game for a very special occasion; a little anniversary.
But what cake to make?
When you’re surrounded by the taste of the tropics (and plenty of rum), using coconut and pineapple flavours on a daily basis is common. HANG ON! though I; why have I never put these flavours into a cake?
Pina Colada is my absolute favourite cocktail, and this cake is the real deal; your guilty pleasure Pina Colada flavour in your other guilty pleasure form: CAKE!
Easy to make and not requiring expensive ingredients, this is one that will impress your friends without breaking the bank.
(Makes 1 cake or 2 smaller cakes to be stacked into one!)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup grated fresh coconut
pinch of salt
3/4 cup coconut or almond milk
1 tablespoon apple cider vinegar
2 tablespoons rum (Malibu or white rum works best)
1/4 cup coconut oil
1 cup crushed pineapple
Preheat oven to 175 degrees C (350 degrees F) and grease a cake tin or 2 smaller cake tins
Stir the coconut/almond milk and the apple cider vinegar together in a bowl and set aside for 5 minutes
Stir together the flour, sugar, baking powder, baking soda, pinch of salt and the grated fresh coconut (coco rayado) together in a larger bowl
Stir the coconut oil, rum and crushed pineapple into the milk mixture
Turn and stir the milk mixture into the flour mixture until just combined
Turn out into the cake pan/s and bake for 30-40 minutes, until a toothpick comes out of the cake clean (this will be 20-25 minutes if you make two smaller cakes)
Allow to cool then ice with a coconut buttercream frosting and enjoy!
My favourite coconut buttercream recipe can be found here, topping a delicious chocolate snowball cake. It’s even better on this pina colada cake, in my opinion!
Perfect for a cocktail lunch or even a birthday cake, it’s going to be hard not to make this recipe every week!