Piña Colada Cake

Source

Author: Bob and Robin Young

Source: Smitten Kitchen: http://smittenkitchen.com/2011/02/pina-colada-cake/

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

Cream of Coconut is different from coconut milk; it is a very sweet, thick white liquid while coconut milk is unsweetened, just water and pressed coconut flesh. I used cream of coconut because it had a stronger coconut flavor. If you can only find coconut milk, however, in one test of the cake (that was delicious but didn’t have the coconut oomph I wanted) I used a cup of it instead, used all of the brown sugar and added ¾ cup granulated sugar. If you cannot get fresh pineapple, grab a small can of pineapple (in 100% pineapple juice, not syrup). The juice in the can can be used for the glaze. You’ll get a sharper flavor, of course, from fresh pineapple.

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 350°F

Servings

Servings: 8

Ingredients

Ingredients - Cake

2

c

All-Purpose Flour

1

t

Baking Powder

¾

t

Baking Soda

½

t

Salt

1

stick

Butter, unsalted

¼

c

Light Brown Sugar

1

T

Dark Rum

2

lg

Eggs, room temperature

1

c

Cream of Coconut

½

c

finely chopped fresh Pineapple (or pineapple from a can, strained, juice reserved)

Ingredients - To Brush Over The Cake

2

T

Rum

2

T

Pineapple juice

Ingredients - Glaze

1

c

Powdered Sugar

1

pinch

Sea Salt, fine

1½ - 3

T

Pineapple Juice

2

T

Dark Rum

Directions

1

Preheat oven to 350°F.

2

Butter a 9-inch round cake pan and line the bottom with a circle of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

3

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, then beat eggs, one at a time, and rum. Add cream of coconut and mix; the batter will look curdly and worrisome but will all work out in the end. Add dry ingredients, half at a time, mixing and scraping down bowl between additions. Mix only until flour is just incorporated. Using a rubber spatula, fold in bits of pineapple.

4

Spread batter evenly in prepared pan. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment. For extra flavor, while the cake is still hot you can brush it with rum or pineapple juice.

5

Cool cake completely at room temperature, or in the fridge if you are impatient for cake (who isn’t?). Once completely cool, place powdered sugar and salt in a small bowl with 1½ tablespoons pineapple juice and whisk until a thick glaze forms. Thin glaze only as needed, adding additional pineapple juice a teaspoon at a time until glaze is just thick enough to pour. Pour glaze into middle of cake and if it’s too thick to crawl to the edges itself, nudge it with a spatula until the top is covered. Serve immediately or let it set in the fridge for 20 minutes or so.

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 40 minutes

Inactive Time: 30 minutes

Total Time: 1 hour and 55 minutes