Guilt-less Desserts & Treats for your Family
Somewhere over the last 7 years I forgot to drink. Between trying to conceive, being pregnant, and breast feeding, alcohol had been off my radar and since I’ve been able to drink to again I haven’t been bothered.
Maybe it’s the thought of being woken early by 2 rowdy boys whilst suffering from a head thumping hangover or the fact that my old hangover cure of a snickers bar and a can of coke are definitely off the menu, but alcohol no longer has the allure that it used to. For now it’s decaf black tea and water for me (and pineapple juice for special occasions!).
For our honeymoon my husband and I went the Whitsundays; a collection of small, beautiful islands in sunny Queensland. Lucky for us it was the off season so it was deserted (and cheaper!) which meant more cocktails for us. Being a tropical island most of the drinks contained fancy fruits and cocktail umbrellas and there is no cocktail more tropical than a Pina Colada.
So how’s a non-drinker to enjoy a cocktail? In cake form of course; and let’s be honest isn’t cake better than a cocktail?!?! This Pina Colada Cake is a pineapple upside down with extra flavour. The cake is made with desiccated coconut, pineapple juice and rum essence. The pineapple is caramelised before baking the cake making it super sweet and tender. And then there’s the Pineapple Cream… the eat it all in one sitting, lick the bowl completely clean then make some more straight away Pineapple Cream. It is fresh and takes me back to the sunny week I got so badly sunburnt I couldn’t even shower, aka my honeymoon! This Pina Colada Cake is great for summer BBQ’s and beach parties.
- 8-10 slices of Pineapple (fresh or canned)
- 2 Tablespoons Coconut Cream
- 1 Tablespoon Maple Syrup
- 6 Eggs, separated
- 1/3 Cup Maple Syrup
- Zest of 1 Lime
- 2 Tablespoons Pineapple Juice
- 2 teaspoons Vanilla Extract (or 1 teaspoon Rum Essence)
- 1/2 Cup Milk (of choice)
- 2/3 Cup Coconut Flour
- 1/3 Cup Desiccated Coconut
- 4 teaspoons Baking Powder
- 1 Can of Coconut Cream (place the opened tin in the fridge overnight and allow to chill and thicken. Remove the thickened cream and discard the watery remains)- should measure 1 1/2 cups
- 2 teaspoons Vanilla Extract
- 2 teaspoons Maple Syrup
- 3/4 cup crushed Pineapple (the ratio is 1/4 cup pineapple to 1/2 cup cream so adjust according to how much cream)
- Preheat the oven to 175C/350F.
- Cut the pineapple rings in halves.
- In a fry pan or large saucepan, bring the coconut cream and maple syrup to a rolling boil over medium heat. Add the pineapple pieces and continue to cook over a medium heat for 4-5 minutes; flipping the pineapple pieces after 2 minutes.
- Line and grease a 20cm/8 inch round cake tin. Decoratively place the caramelised pineapple in the tin and allow to cool while you make the cake.
- Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment. Whisk on medium/high until soft peaks form.
- Slowly add the maple syrup.
- Add the vanilla or rum extract and whisk til combined.
- Continue to whisk on medium and add the milk, zest and pineapple juice.
- In a separate bowl whisk/sift the dry ingredients together.
- Add the dry ingredients to the mixing bowl and whisk on medium until combined (about 60 seconds). Make sure the dry ingredients are well incorporated into the liquid.
- Pour the cake mixture into the greased tin and bake for 30 minutes.
- Remove the cake from the oven when cooked and allow to cool for 10 minutes before inverting onto a serving plate. If any caramel or pineapple is stuck to the bottom of the tin remove it gently and place on top of the cake.
- The Pina Colada Cake can be served warm or cold with pineapple cream.
- Place the thicken coconut cream in a bowl of a kitchen stand mixer with whisk attachment and whisk on high until thickened.
- Add the maple syrup, vanilla extract and pineapple add whisk until combined.
- If the cream is runny then place in the fridge to thicken.