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Pina Colada Cake

A cocktail themed cake that will take you back to the beach.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Pina Colada Cake

    • 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

    Pineapple Cream

    • 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

    Instructions

    INSTRUCTIONS

      Pina Colada Cake

      • 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.

      Pineapple Whipped 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.