When you don’t find me drinking, you’ll find me with a glass of coconutty-pineapplyyy goodness. I just love the combination, cocktail, mocktail whatever it is. I think pineapple and coconut milk is a classic combination and you cannot go wrong with it. So I thought I’d shape shift this classic cocktail/mocktail into a bundt cake. To make a bundt, you will need a bundt pan, which is essentially a patterned ring. It is a rather old fashioned cake, vintage, considering it gained it’s popularity in the 50’s and 60’s. I can almost picture the 50’s housewife, with her flared frock and buttoned earrings handing out this celebratory cake to her newly arrived neighbour-lady as a token of welcome. Yes, I watch too much TV!
I’m not sure if this cake is for everybody. I know a lot of people who don’t like coconut in desserts. But if you like Piña Colada you should definitely try out this one!
For the cake
- 2 1/2 cups (250 g) all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (213 g) butter
- 2 1/4 cup (300 g) caster sugar
- 4 large eggs
- 1 cup (250 ml) coconut milk
- 2 tsp pure vanilla extract
- 50 ml dark/white rum
For the sticky pineapple sauce
- 1 tin sliced pineapples, cut into medium sized chunks
- 4 tbsp caster sugar
- 1 tbsp water
For the caramelized coconut
- 1/4 cup fresh coconut, scrapped
- 3 tbsp caster sugar
- 1 tbsp water
- Preheat your oven to 180 C. Brush the bundt pan with butter. Set aside.
- Get started on the pineapple sauce. In a medium sized pan, bring sugar and water to boil. Simmer until it turns a golden colour. Now add the pineapple chunks.
- Cook the pineapples in the sugar syrup for 10 minutes or until they become sticky. Set aside.
- For the cake, mix flour, salt and baking powder in a bowl. Beat butter and sugar together. Add eggs, one at a time and beat till you have a pale, creamy mixture. Add the coconut milk, followed by vanilla extract and continue to beat. Fold in the flour into the eggs mixture and fold well, scrapping the bottom of the bowl. Once done folding, add the rum.
- Fill 1/4th of the bundt pan with batter. Then, add the sticky pineapple sauce on top as shown below,
- Continue to pour the batter over the sticky, pineapple sauce. Leave some pineapple sauce to glazed over the bundt once it’s cooked. Bake the bundt in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake is done, allow it to rest for half an hour. For the caramelized coconut, in a medium sized pan, add the coconut. Sprinkle sugar on top. Add water and simmer at gentle heat. Once the sugar starts to coat the coconut, take it off heat.
- Once the bundt has cooled, put a plate over the pan and tilt it upside down in one quick motion. Glaze the surface of the cake with pineapple sauce with a pastry brush. Place the pineapple chunks on top. Sprinkle the caramelized coconut on top.