- 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
- 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.