Pina colada cake
6 servings
60 minutes
Pina Colada cake is a heavenly dessert inspired by the tropical cocktail of the same name. Its history traces back to the famous drink associated with relaxation on sunny beaches. This airy cake impresses with a harmonious blend of pineapple sweetness, coconut cream tenderness, and a light hint of rum, creating an exotic flavor with subtle spicy depth. The pineapple juice glaze adds extra freshness, while the rum soak enhances its richness. Perfect for a cozy tea time or festive dinner, the aroma of this dessert fills the home with warmth and dreams of travel. Serve it with a cup of strong coffee or light fruit tea, savoring every bite!
1
Preheat the oven to 180 degrees. Grease a 22-centimeter baking pan with butter, then line the pan with appropriately sized parchment and grease the parchment.
- Butter: 113 g
2
Cut the pineapple (fresh or canned) into small cubes.
- Pineapple: 75 g
3
Mix flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter with sugar using a mixer, then add eggs one at a time and add rum. Beat again at medium speed. Add coconut cream and mix until smooth (at some point, the batter may seem like it won't come together and looks like curdled milk, but eventually, the consistency will become right and familiar with thorough mixing). Gradually fold in the flour, whisking until fully dissolved. Add pineapple and gently stir the batter with a spoon.
- Wheat flour: 250 g
- Baking powder: 1 teaspoon
- Soda: 1 teaspoon
- Salt: 0.5 teaspoon
- Butter: 113 g
- Brown sugar: 55 g
- Chicken egg: 2 pieces
- Dark rum: 1 tablespoon
- Coconut cream: 237 ml
- Pineapple: 75 g
4
Pour the batter into the mold and bake until the pie is golden brown (you can check readiness with a wooden toothpick). This will take about 30 to 45 minutes depending on the oven's capabilities. Cool the finished pie for 10 minutes. For extra aroma, while the pie is still hot, you can spray the surface with rum and pineapple juice (liquid volume - a tablespoon). Before covering the pie with glaze, it must be allowed to cool completely. For speed, it can be placed in the refrigerator or left at room temperature for at least one and a half hours.
- Dark rum: 1 tablespoon
- Pineapple juice: 3 tablespoons
5
In a small bowl, mix the powder and salt, then add 1.5 tablespoons of pineapple juice. Gently whisk until all the powder absorbs the liquid. Gradually add the remaining juice until the glaze reaches a paste consistency that can be spread over the pie's surface. It should not be too runny.
- Powdered sugar: 120 g
- Sea salt: pinch
- Pineapple juice: 3 tablespoons
6
Pour the ready glaze in the center of the pie and smooth it out with a spatula or table knife starting from the center. Let it sit for 20 minutes and serve.