Piña colada cake – summer in a cake
Piña colada cake, it sounds exotic, doesn’t it? While not typically Scandinavian somehow it is. I think Piña colada is one of the first flavours I came in contact with. It was the first tropical drink I drank and I think it was the first bottle of alcohol I bought too. Needless to say, it’s a flavour that I hold very dear.
Why the Piña colada cake?
When the heat is on, my need for the Piña colada cake is on. Or anything containing that flavour really. I can sit in my garden feeling the warmth of the sun on my face, smell that special smell everything gets from the rays of the sun. And I’m taken to back to those early, carefree years of adolescence with the sand between my toes.
Piña colada cake with a chocolate cover
Little squares of exotic summer. To be devoured, one square at a time.
- 75 gr butter soft
- 150 gr sugar
- 60 gr flour
- 2 gr baking soda
- 3 gr vanilla powder
- 30 gr shredded coconut
- 35 gr coconut cream Make sure only to use the thick white creamy part.
- 25 gr crushed pineapple you can use either fresh or canned. Make sure to squeeze out any excess liquids.
- 150 gr dark chocolate, cut into pieces at least 60%
- 100 gr heavy whipping cream
- 1/2 tsp flaked salt
- 20 gr shredded coconut
Piña colada cake
- Pre-heat the oven to 190 C/Fan. Grease and put parchment paper in a 1,5 litres bread pan.
- Mix flour, baking soda, vanilla, shredded coconut in a bowl and put aside.
- Beat butter and sugar creamy. You get the best result if you use a mixer. Whisk in the egg.
- Fold in the flour mix into the butter mix with a rubber spatula.
- Squeeze out any remaining fluids from the crushed pineapple and add to the mixture. Add the coconut cream and fold it together.
- Pour the batter into the prepared bread pan and bake for 18 minutes in the middle of the oven.
- Bring the whipping cream to a boil. Take the whipping cream off from the heat and add the chocolate pieces. Mix with a rubber spatula until the chocolate is smooth.
- Add the honey and mix. Let it cool.
- Take out the cake and let it cool for about 10 minutes. Pour over the chocolate cover and sprinkle with shredded coconut.
- Put in a cool place and let it cool down for about 30 minutes. Then cut the cake into small cubes.
- You can use either fresh or canned pineapple. In Scandinavia, the pineapples don’t have that much flavour, which is why I use canned ones. However, squeezing out the moist is really important, since the cake will be mushy otherwise.
- The time in the oven may vary depending on your oven. If it’s a little sticky in the middle, that’s ok. The cake will set. However, if it’s sticky on the sides too, add 2-3 minutes more baking time until you find your perfect time.
- Using a good quality chocolate makes a huge difference. The higher percentage usually the better for chocolate covers. You can add a little flavour by adding, vanilla or flaked salt.
- If the weather is hot and humid you may need to let the cake cool for an additional 15-20 minutes.
If you enjoy the Piña colada cake, you might enjoy these pineapple recipes too.
Have an allergy? No problem, try the vegan pineapple pie.