Pina Colada Cake | Good Housekeeping UK
- 5 years ago
This Pina Colada cake is the perfect summer treat. Transform your favourite cocktail into a summery dessert with this recipe.
If rum is your tipple, then this fruity number is for you. Zingy pineapple and coconut is a winning combo in this Caribbean twist on an upside down cake – use any rum you have to hand.
Ingredients
75 g (3oz) unsalted butter, softened, plus extra to grease
175 g (6oz) golden caster sugar
1 tsp. vanilla bean paste
3 medium eggs, beaten
175 g (6oz) self-raising flour
5 tbsp. desiccated coconut
Zest and juice of 1 lemon
75 ml (3 fl oz) rum – we used a dark spiced rum
1 tbsp. golden syrup
300 g (11oz) fresh pineapple cut into long wedges
Pinch of sea salt flakes
25 g (1oz) toasted coconut flakes
Directions
Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin (without a loose bottom).
In a large bowl, beat the butter, sugar and vanilla with a handheld whisk until light and fluffy.Gradually add the eggs. If the mixture begins to split, whisk in 1tbsp of flour.
Fold in the remaining flour, desiccated coconut, lemon zest and juice, and 50ml (2fl oz) rum.
Spoon 2tbsp golden syrup over the base of the tin, arrange the pineapple on top and sprinkle with a pinch of sea salt flakes. Spoon over the cake mixture and bake for 40-45min, until golden and springy to the touch. Allow to cool in the tin for a few minutes before turning out on to a serving plate. Leave to cool completely if not serving straight away.
Mix the remaining golden syrup and rum in a small bowl until smooth.
Once the cake has cooled, spoon over the rum syrup mixture, and top with the toasted coconut to serve.
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If rum is your tipple, then this fruity number is for you. Zingy pineapple and coconut is a winning combo in this Caribbean twist on an upside down cake – use any rum you have to hand.
Ingredients
75 g (3oz) unsalted butter, softened, plus extra to grease
175 g (6oz) golden caster sugar
1 tsp. vanilla bean paste
3 medium eggs, beaten
175 g (6oz) self-raising flour
5 tbsp. desiccated coconut
Zest and juice of 1 lemon
75 ml (3 fl oz) rum – we used a dark spiced rum
1 tbsp. golden syrup
300 g (11oz) fresh pineapple cut into long wedges
Pinch of sea salt flakes
25 g (1oz) toasted coconut flakes
Directions
Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin (without a loose bottom).
In a large bowl, beat the butter, sugar and vanilla with a handheld whisk until light and fluffy.Gradually add the eggs. If the mixture begins to split, whisk in 1tbsp of flour.
Fold in the remaining flour, desiccated coconut, lemon zest and juice, and 50ml (2fl oz) rum.
Spoon 2tbsp golden syrup over the base of the tin, arrange the pineapple on top and sprinkle with a pinch of sea salt flakes. Spoon over the cake mixture and bake for 40-45min, until golden and springy to the touch. Allow to cool in the tin for a few minutes before turning out on to a serving plate. Leave to cool completely if not serving straight away.
Mix the remaining golden syrup and rum in a small bowl until smooth.
Once the cake has cooled, spoon over the rum syrup mixture, and top with the toasted coconut to serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi