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Piña colada cake

Piña colada cake with a chocolate cover

Caroline Vass
Little squares of exotic summer. To be devoured, one square at a time. 
Förberedelser 10 minuter
Tillagningstid 18 minuter
Cooling time 30 minuter
Total tid 28 minuter
Måltid Dessert
Kök Scandinavian
Portioner 8 people
Kalorier 394 kcal

Ingredienser
  

  • 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.

Chocolate cover

  • 150 gr dark chocolate, cut into pieces at least 60%
  • 100 gr heavy whipping cream
  • 1/2 tsp flaked salt
  • 20 gr shredded coconut

Instruktioner
 

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.

Chocolate cover

  • 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. 
Keyword cake, coconut, tropical