Piña Colada Cake
Piña Colada Cake
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (210 g) sugar
- 2 eggs
- 1 can (14 oz/398 ml) crushed pineapple
- 1/4 cup (60 ml) dark rum
- 1 can (14 oz/398 ml) coconut milk
- 1/4 cup (55 g) sugar
- 1 tbsp (15 ml) dark rum
- 1 lime, zest finely grated
- Maraschino cherries, for serving
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan. Line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. With the machine running on low speed, add the dry ingredients alternating with the pineapple and rum. Spread the batter out in the prepared pan.
- Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould from the pan and let cool completely on a wire rack.
Piña Colada Cake