Description
This Pina Colada Cake is inspired by the popular Puerto Rican cocktail; it’s baked with chunks of pineapple and topped with coconut whipped cream!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 cup whole milk
- ½ cup pineapple chunks
- 2 (13 oz) cans coconut cream – refrigerated over night
- ¼ cup powdered sugar
- ½ cup pineapple chunks, strained for garnish
Instructions
- Start by greasing a 12 inch round cake pan (could also use two 8 inch rounds) with butter or nonstick spray. Place a parchment paper round in the pan to prevent the cake from sticking. Preheat the oven to 350 degrees.
- Next whisk together the dry ingredients (flour, baking powder, salt).
- In a separate bowl cream the butter and sugar until light in color and slightly fluffy. Add in the eggs and continue to mix until a consistent texture is formed.
- Whisk the dry ingredients and the milk into the bowl with the wet ingredients, ½ cup of each at a time until fully incorporated. Fold in the pineapple chunks. Pour the batter into the cake round or rounds. Bake the cake/s for 35 minutes or until a toothpick comes out clean from the middle of the cake.
- While the cake is baking, grab your coconut cream from the fridge and separate the cream from any liquid. Add the solid cream into a bowl (bonus points if your bowl has been chilling in the fridge too) and using a hand mixer, beat the cream until light and fluffy like whipped cream. Beat in the powdered sugar for 1 minute. Return the bowl of whipped cream to the fridge to chill.
- Once the cake is done, cool on a wire rack for at least an hour before placing on a cake stand, topping with coconut whipped cream and pineapple chunks. Enjoy!
