You know when you get one of those evenings where you just crave freshly baked cake? and an old school classic? I get these quite often! Which lead to my twist on pineapple upside down cake mixed with a little coconut and rum, aptly named Pina Colada cake (I am a major Pina Colada fan).
This recipe is for a fairly large cake tin (it will serve 12). If you have only have small tins, you can adjust the recipe easily as the ratio is 1:1:1 for flour, sugar and butter.
Ingredients
225g Self raising flour
225g Golden caster sugar (plus an extra 2 tablespoons for the topping)
225g unsalted butter
1 tablespoon of baking powder
a pinch of salt
1 tin of pineapple rings
4 tablespoons of coconut flavoured rum (i.e. malibu)
50g dessicated coconut
4 medium-large eggs
Method
- Preheat oven to 175C
- Put the desiccated coconut in a small bowl and pour over roughly 2 tablespoons of malibu, mix in and leave until later.
- Beat the sugar and butter together until pale and fluffy, then add the eggs.
- Gradually add the wet mixture of sugar, butter and eggs to the flour, baking powder and salt.
- Mix in the coconut and malibu combination you made earlier. Now your cake mix is done!
- Next grease your pan well and sprinkle the base with two tablespoons of sugar.
- Drain and dry the pineapple rings and arrange over the base of the pan.
- Drizzle a few drops of malibu in the middle of each pineapple.
- Pour the cake mixture gently over the pineapple rings.
- Finally bake in the oven for around 30 mins or until an inserted skewer comes out clean.
- Leave to cool slightly and turn out.
I served warm with some ice-cream and it was a big hit!
