Pina Colada Cake Recipe
- 2 cups (250 grams or 8 3/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (113 grams or 4 ounces) unsalted butter, softened
- 1/4 cup light (55 grams or 2 ounces) brown sugar
- 1 tablespoon (15 ml) dark rum
- 2 large eggs, at room temperature
- 1 cup (237 ml) cream of coconut
- 1/2 cup (72 grams or 2 1/2 ounces) finely chopped fresh pineapple (or pineapple from a can, strained, juice reserved)
To brush over the cake
- 1 to 2 tablespoons rum (optional)
- 2 tablespoons pineapple juice (optional)
- 1 cup (120 grams or 4 ounces) powdered sugar
- Pinch of table or fine sea salt
- 1 1/2 to 3 tablespoons pineapple juice
- 2 tablespoons dark rum for sprinkling over cake (optional)
- Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with a circle of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, then beat eggs, one at a time, and rum. Add cream of coconut and mix; the batter will look curdly and worrisome but will all work out in the end. Add dry ingredients, half at a time, mixing and scraping down bowl between additions. Mix only until flour is just incorporated. Using a rubber spatula, fold in bits of pineapple.
- Spread batter evenly in prepared pan. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment.
- For extra flavor, while the cake is still hot you can brush it with rum or pineapple juice.
- Cool cake completely at room temperature, or in the fridge if you are impatient for cake (who isn’t?). Once completely cool, place powdered sugar and salt in a small bowl with 1 1/2 tablespoons pineapple juice and whisk until a thick glaze forms. Thin glaze only as needed, adding additional pineapple juice a teaspoon at a time until glaze is just thick enough to pour. Pour glaze into middle of cake and if it’s too thick to crawl to the edges itself, nudge it with a spatula until the top is covered. Serve immediately or let it set in the fridge for 20 minutes or so.
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