Indulge in the exquisite taste of our Pina Colada Cake, bursting with delightful flavors! With a harmonious blend of caramelized sugars, this cake offers a perfect balance of sweetness and tanginess. Experience the enticing contrast of a moist interior and crisp exterior, complemented by a delectable coconut lime glaze. Elevate your baking with this tropical delight!
Total Time
1hr 30min
5.0
1 Rating
Author: Tina Sawasdee at SideChef
Servings:
6
Ingredients
•
3
cups
All-Purpose Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Salt
•
1
cup
Unsalted Butter
, softened
•
3/4
cup
Coconut Sugar
or Palm Sugar
•
1/2
cup
Granulated Sugar
•
3
Farmhouse Eggs® Large Brown Eggs
, room temperature
•
2
Tbsp
Dark Rum
•
1 2/3
cups
Pineapples
•
1
Lime
•
1/3
cup
Unsweetened Shredded Coconut
, toasted
•
2
Dried Pineapple
Coconut Lime Glaze
•
2
cups
Powdered Confectioners Sugar
•
4
Tbsp
Coconut Milk
•
2
Limes
, zested, juiced
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a large mixing bowl, combine All-Purpose Flour (3 cups), Baking Powder (1 tsp), and Salt (1/2 tsp) together with a whisk. Set aside.
3.
In another large mixing bowl, add Unsalted Butter (1 cup), Coconut Sugar (3/4 cup), and Granulated Sugar (1/2 cup). Use a rubber spatula to mix until the cream forms.
4.
Add Farmhouse Eggs® Large Brown Eggs (3) one at a time. Use a rubber spatula to mix until just combined. Then add Dark Rum (2 Tbsp), 1 Tbsp of Lime Zest (1), and 1 Tbsp of Lime Juice. Mix until combined.
5.
Combine the dry ingredients and wet ingredients together. Mix until just combined.
6.
Transfer half of the batter to the greased bundt pan. Sprinkle Pineapples (1 2/3 cups) over the top of the batter and add in the remaining batter.
7.
Cover the bundt pan with foil. Bake in the oven for 45-55 minutes or until a toothpick comes out clean.
8.
To make the glaze, in a small mixing bowl, add Powdered Confectioners Sugar (2 cups), Coconut Milk (4 Tbsp), zest of 1 Lime, and 3 Tbsp of Lime Juice (2). Whisk until smooth. Set aside.
9.
After the cake is cooked, remove it from the pan to the wire rack and let it cool down completely. Then pour the glaze over the top of the cake.
10.
Sprinkle Unsweetened Shredded Coconut (1/3 cup) and lime zest on top (optional). Garnish with Dried Pineapple (2) If needed. Serve.
Author's Notes
Makes 6-12 servings.
Nutrition Per Serving
CALORIES
1066
FAT
39.4 g
PROTEIN
10.4 g
CARBS
167.4 g
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