Piña Colada Cake

Kitty FloridoMay 27, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It’s been a while since I baked a new cake recipe. At home we often go for the family classics, such as the Magdalena or Apple Cake, or if we’re thinking something more fancy, the Borracho rum cake. Organizing the pantry, as one does on a Sunday morning, I found a gorgeous can of coconut milk. I could’ve made anything from this list, including pancakes, soups or golden milk.

But, I wanted something more, a new recipe for the site. I had a not-too-sweet pineapple that I was going to make a drink, but given the circumstances, a cake sounded like great plan. When having fruit that’s not on it’s prime, even after it’s ripe enough, cooking it on a cake or making a soft purée is always a good idea.

Considering it was 7:30AM, what better use of coconut milk and pineapple than on a cake? So, it worked out perfectly. I increased the amount of rum called for in the original recipe, as well as merged two steps into one: The same mix that I used to soak the cake (just a bit), was the same liquid I used for the glaze. Also, added rum to the glaze to give it the rum goodness the cake deserves.

Kitty

Piña Colada Cake

Recipe adapted from The Smitten Kitchen
Yields 8 portions

Ingredients, for the cake:
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, softened
¼ cup brown sugar
¾ cup granulated sugar
3 tablespoons dark rum
2 large eggs, at room temperature
1 cup coconut milk
½ cup finely chopped pineapple

Ingredients, for the glaze:
1 cup confectioner’s sugar
pinch of salt
3 tablespoons pineapple juice
3 tablespoons dark rum

Directions:

Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with a circle of parchment paper, then butter and flour the parchment.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl, set aside.
In a the bowl of a stand mixer or a large mixing bowl, beat butter and sugars until pale and fluffy. Beat in the eggs, one at a time.
Add coconut milk and rum, and mix until combined.
Add half of the dry ingredients, mixing and scraping down bowl between additions. Mix only until flour is just incorporated.
Fold in the pineapple, and spread batter evenly in prepared pan.
Bake until golden and a wooden pick inserted in center of cake comes out clean, 38 to 45 minutes.
Cool the cake in pan for 10 minutes on a cooling rack. Run a knife around edge of pan, move the cake from the pan to the cooling rack, discard parchment.
Cool cake completely at room temperature. Mix the 3 tablespoons of pineapple juice and rum, and brush a few strokes on top of the cake.
Add the confectioner’s sugar and salt in a small bowl with the remaining pineapple juice and rum combo, until a thick glaze forms. Thin glaze only as needed, adding additional rum 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. you can either serve it right away, or let it set in the fridge for about 20 minutes.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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