Pina Colada Cake

yield:1
servings:12
prep time:30 min
cook time:30 min
ready in:60 min
Ingredients
  • 8-10 slices of Pineapple (fresh or canned)
  • 2 Tablespoons Coconut Cream
  • 1 Tablespoon Maple Syrup
  • 6 Eggs, separated
  • 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
Directions
  • 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.

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