This piña colada cake recipe comes from Little Everyday Cakes by Candace Floyd (Blue Hills Press, 2023). Enjoy!
Piña Colada Cake
This cake is the perfect blend of toasted coconut and rum.
Ingredients
Cake
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp coconut oil melted and slightly cooled
- ½ tsp vanilla extract
- ¼ cup unsweetened coconut milk
- ⅓ cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 eggs room temperature
- ⅔ cup unsweetened coconut flakes toasted
Glaze
- 1 tbsp pineapple juice
- ½ tbsp finely grated lime peel
- 1 tbsp fresh lime juice
- 2 tbsp rum white or dark
- 1 tbsp granulated sugar
Lime Whipped Cream
- 1 cup whipping cream
- ¼ tsp vanilla extract
- 1½ tsp finely grated lime peel
- 2 tbsp confectioner's sugar
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan. Line with parchment paper. Grease the parchment. Dust the pan with flour.
- Whisk together the flour, baking powder, and salt in a small bowl.
- Combine the coconut oil, vanilla, and coconut milk in a measuring cup, and stir well.
- Place the butter in a mixing bowl, and using an electric mixer at medium-high speed, beat until creamy. Add the granulated sugar, and beat until fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low, and add the flour mixture and the coconut milk mixture a little at a time, beginning and ending with the flour mixture. Fold in the coconut. Scrape the batter into the prepared pan.
- Bake the cake 18 to 20 minutes, until a tester inserted in the center comes out clean. Place the pan on a wire rack, and let the cake cool 10 minutes. Remove the cake from the pan, and return it, top side up, to the rack set over a baking sheet to catch drips.
- To prepare the glaze, whisk together the pineapple juice, lime peel, lime juice, rum, and granulated sugar until the sugar dissolves. Poke holes in the warm cake with a fork or skewer, and spoon the glaze over the top of the cake.
- To prepare the whipped cream, whip the cream until soft peaks form. Add the vanilla, lime peel, and confectioner’s sugar, and whip until the desired consistency is reached. Slice the cake into wedges, and serve with the whipped cream.
Notes
Reprinted with permission from Little Everyday Cakes by Candace Floyd. Blue Hills Press 2023.
Nutrition
Calories: 3330kcalCarbohydrates: 282gProtein: 37gFat: 236gSaturated Fat: 165gPolyunsaturated Fat: 9gMonounsaturated Fat: 45gTrans Fat: 3gCholesterol: 759mgSodium: 1026mgPotassium: 1017mgFiber: 14gSugar: 161gVitamin A: 5876IUVitamin C: 12mgCalcium: 394mgIron: 11mg
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About the Author
Brianna Goebel