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Piña Colada CAKE Recipe! | #SolennCooking

2 months ago by Solenn

When it comes to cocktails, I’m more of a Negroni kind of girl. But I like piña coladas once in a while and I definitely love it when it comes in a cake. So this is pretty much a pineapple rum cake, just like your old-fashioned rum cake but with a tropical twist. This is not an original recipe from me because it was my first time doing a piña colada cake so I wanted to be sure of what I was doing, but I did my research and found that this recipe from The Crumby Kitchen is like, the best. Maybe I’ll update this recipe with a version of my own after I play around with it! For now, here’s how I did it…

Piña Colada Cake

WHAT YOU NEED:

For the cake:

– 2 Tbsp butter, softened

– 1/2 cup brown sugar

– 8 oz. crushed pineapple, drained

– 3 cups flour

– 1/2 tsp baking powder

– 1/2 tsp baking soda

– 3/4 tsp salt

– 1/4 tsp nutmeg

– 1 cup unsalted butter

– 1 cup granulated sugar

– 1 cup brown sugar

– 3 eggs

– 2 egg yolks

– 1 Tbsp vanilla extract

– 3/4 cup coconut milk

For the rum syrup:

– 3/4 cup coconut milk

– 6 Tbsp granulated sugar

– 1/2 cup coconut rum

For the coconut rum glaze:

– 4 Tbsp unsalted butter

– 6 Tbsp heavy cream

– 6 Tbsp brown sugar

– a pinch of salt

– 1 Tbsp coconut rum

– 1/2 cup sweetened coconut flakes, toasted

HOW TO MAKE IT:

For the cake:

1. Preheat oven to 350 degrees while you prepare your ingredients.

2. Line your cake pan with butter, sprinkle the brown sugar, and spread the crushed pineapples on the pan. Set aside.

2. Sift the flour, baking powder, baking soda, salt, and nutmeg in a bowl. Set aside.

3. In another bowl, mix the unsalted butter, granulated sugar, and brown sugar together until light and fluffy. Set aside.

4. In another bowl, beat the eggs, egg yolks, and vanilla.

5. Mix the egg + vanilla mixture with the butter + sugar mixture. Then add 1/3 of the flour mixture and 1/2 of the coconut milk.

6. Add the remaining flour mixture and coconut milk. Put the batter in your cake pan and bake for about 35 to 45 minutes. You can stick a toothpick in the center of the cake to check if it’s baked (it should come out clean).

For the rum syrup:

1. Warm the coconut milk over medium heat. Stir the sugar in gradually. Make sure it doesn’t boil.

2. Remove the mixture from the stove before adding the rum.

3. Poke holes in your cake and add the syrup in! Make sure the syrup really soaks in the cake.

For the coconut rum glaze:

1. Mix the butter, heavy cream, sugar, and salt in a pan over high heat. Bring it to a boil and keep stirring to dissolve the sugar.

2. Remove the mixture from the stove before adding the rum.

3. Allow the mixture to cool before adding the toasted coconut flakes.

Putting everything together:

1. After the cake cools, invert it on a plate, and brush in your remaining rum syrup.

2. Spoon the coconut rum glaze over the cake. Garnish with coconut and pineapples. I made two cakes so I can layer!

Et voilà! Tag me if you’re trying this at #SolennCooking 🙂

WhatsApp Image 2018-09-06 at 9.43.50 AM(1)

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