Damp piña colada cake

March 5, 2018
Damp piña colada cake

This moreish cake is the perfect dessert. For a halaal or child-friendly version, simply substitute the rum with extra pineapple juice.

ALSO TRY: Vanilla, coconut and plum cupcakes

Recipe by Pia-Alexa Duarte

Photograph by Nadine Greeff

Print Recipe

Damp piña colada cake

Serves: 6 - 8
Cooking Time: 1 hr 30 mins

Ingredients

  • 250g butter, softened
  • 220g castor sugar
  • 10ml (2 tsp) vanilla essence
  • 4 large eggs
  • 300g cake flour
  • 84g desiccated coconut
  • 15ml (1 tbsp) baking powder
  • 5ml (1 tsp) salt
  • 125ml (½ cup) coconut milk
  • 1 x 400g tin pineapple pieces in juice (reserve the juice for the syrup), chopped if in rings

  • SYRUP

  • 125ml (½ cup) reserved
  • pineapple juice (see aforementioned)
  • 125ml (½ cup) rum
  • 60ml (¼ cup) castor sugar

  • TO SERVE

  • 250ml (1 cup) fresh cream, whipped to stiff peaks
  • 30g toasted, flaked and desiccated coconut (mixed)
  • 300g fresh pineapple chunks

Instructions

1

Preheat the oven to 180°C and grease and line a 22cm springform cake tin with baking paper.

2

Cream the butter and sugar together until pale and creamy. Add the vanilla essence, then the eggs one at a time, beating well after each addition. Combine the dry ingredients in a bowl, then fold the dry ingredients, coconut milk and pineapple pieces into the butter mixture and mix until well combined. Pour the batter into the prepared tin and bake until a skewer inserted into the centre comes out clean, 50 minutes – 1 hour.

3

For the syrup, combine all of the ingredients in a pot and bring to a boil until a syrupy consistency is reached, 5 minutes. Pour the warm syrup over the warm cake and allow to cool.

4

To serve, top the cake with whipped cream, toasted, flaked and desiccated coconut, and fresh pineapple chunks.

Leftover coconut? Make these baby marrow fritters with green salsa and coconut cream

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March 5, 2018 By
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