This is my Piña Colada Cake, or as a friend renamed it – Niña Colada Cake. =) I think I like the latter name better.
This is technically a virgin piña colada cake since no alcohol was used in the baking. I used a coconut cake recipe and topped the bundt with a pineapple glaze. I was bringing this cake to a friend’s home for dinner and we were a relatively small group of 6, so I opted for a half recipe, which serves about 6 generous slices.
The ingredients were relatively simple. Here’s my mise en place.
First I creamed together the butter and sugar until fluffy.
Next came the eggs, coconut extract, coconut milk and finally, the flour, baking powder, and salt.
I poured the mix into the prepared bundt and baked it for about 40 minutes.
I let the cake cool for about 30 minutes in its pan, on a cooling rack.
I made a pineapple glaze, somewhat inspired by the beer glaze I used for my beer cake.
Before de-panning the cake, I poked holes in the bottom and poured some glaze on.
Then I started what became a grueling process of getting this damn cake out of the pan. I used a small, offset spatula to try and loosen it from the sides. When that didn’t work, I just set the pan on the cake keeper and took a shower, figuring it would fall out eventually.
…but it didn’t! I then tried a trick I had heard about, heating the cake up a bit in the oven for a few minutes, but I was still having trouble. I was starting to panic, fearing the cake would fall out in pieces and I’d have to bring a broken cake to my friend’s house. So I got a little more aggressive with that offset spatula, really digging it down the sides of the pan to loosen the cake as much as possible. And lo and behold, it worked!
There were some bits stuck in the pan, but it was okay.
It was nothing I couldn’t just use some glaze and strawberries to cover up.
The cake was a hit. It was very moist and light, perfect for summer.
- FOR CAKE
- 1¼ cups cake flour
- pinch salt
- 1 teaspoons baking powder
- 1 stick unsalted butter, softened to room temperature
- 1¼ cups sugar
- 3 large eggs
- 1 tablespoon coconut extract
- ½ cup canned unsweetened coconut milk
- FOR GLAZE
- ½ cup pineapple juice
- ⅓ cup sugar
- 2 tablespoons butter
- Preheat oven to 350 degrees F.
- Prepare a bundt pan with nonstick spray
- In a small bowl, combine cake flour, salt, and baking powder.
- In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.
- Beat in the eggs, 1 at a time.
- Once incorporated, add coconut extract.
- Stir in the coconut milk and beat until combined.
- Slowly beat in the dry ingredients until the mixture is smooth.
- Pour the batter into the prepared pan and bake until center of cake rings springs back when touched, 35-40 minutes.
- Cool cake in pan on cooling rack 30 minutes.
- Meanwhile, prepare glaze in a small saucepan, heating all ingredients over medium heat until combined and smooth, about 5 minutes.
- Poke holes in the bottom of the cake using a toothpick. Also, loosen cake from side of pan using a butter knife or small, offset spatula.
- Pour about ¼ of glaze over bottom of cake, allowing it to absorb for a few minutes.
- Flip cake out onto serving plate. Spoon remaining glaze over the tope. Garnish as desired.
- Slice, serve, and enjoy!
- Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.