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 minuter
Tillagningstid 18 minuter minuter
Cooling time 30 minuter minuter
Total tid 28 minuter minuter
Måltid Dessert
Kök Scandinavian
Portioner 8 people
Kalorier 394 kcal
- 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
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