1/3 Cup Maple Syrup Zest of 1 Lime 2 Tablespoons Pineapple Juice 2 teaspoons Vanilla Extract (or 1 teaspoon Rum Essence) 1/2 Cup Milk (of choice) 2/3 Cup Coconut Flour 1/3 Cup Desiccated Coconut 4 teaspoons Baking Powder
Zest of 1 Lime
2 Tablespoons Pineapple Juice
2 teaspoons Vanilla Extract (or 1 teaspoon Rum Essence)
1/2 Cup Milk (of choice)
2/3 Cup Coconut Flour
1/3 Cup Desiccated Coconut
4 teaspoons Baking Powder
Cut the pineapple rings in halves.
In a fry pan or large saucepan, bring the coconut cream and maple syrup to a rolling boil over medium heat. Add the pineapple pieces and continue to cook over a medium heat for 4-5 minutes; flipping the pineapple pieces after 2 minutes.
Line and grease a 20cm/8 inch round cake tin. Decoratively place the caramelised pineapple in the tin and allow to cool while you make the cake.
Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment. Whisk on medium/high until soft peaks form.
Slowly add the maple syrup.
Add the vanilla or rum extract and whisk til combined.
Continue to whisk on medium and add the milk, zest and pineapple juice.
In a separate bowl whisk/sift the dry ingredients together.
Add the dry ingredients to the mixing bowl and whisk on medium until combined (about 60 seconds). Make sure the dry ingredients are well incorporated into the liquid.
Pour the cake mixture into the greased tin and bake for 30 minutes.
Remove the cake from the oven when cooked and allow to cool for 10 minutes before inverting onto a serving plate. If any caramel or pineapple is stuck to the bottom of the tin remove it gently and place on top of the cake.
The Pina Colada Cake can be served warm or cold with pineapple cream.