For the cake:
- 250g butter, softened
- 220g castor sugar
- 2 tsp vanilla essence
- 4 large eggs
- 300g cake flour
- 84g desiccated coconut
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup coconut milk
- 1 x 400g tin pineapple pieces in juice (reserve the juice for the syrup), chopped if in rings
For the syrup:
- ½ cup reserved
- pineapple juice (see aforementioned)
- ½ cup rum
- ¼ cup castor sugar
- 1 cup fresh cream, whipped to stiff peaks
- 30g toasted, flaked and desiccated coconut (mixed)
- 300g fresh pineapple chunks
- Preheat the oven to 180°C and grease and line a 22cm springform cake tin with baking paper.
- Cream the butter and sugar together until pale and creamy. Add the vanilla essence, then the eggs one at a time, beating well after each addition.
- Combine the dry ingredients in a bowl, then fold the dry ingredients, coconut milk and pineapple pieces into the butter mixture and mix until well combined.
- Pour the batter into the prepared tin and bake until a skewer inserted into the centre comes out clean, 50 minutes – 1 hour.
- For the syrup, combine all of the ingredients in a pot and bring to a boil until a syrupy consistency is reached, 5 minutes. Pour the warm syrup over the warm cake and allow to cool.
- To serve, top the cake with whipped cream, toasted, flaked and desiccated coconut, and fresh pineapple chunks.
Recipe by: Pia-Alexa Duarte
Photograph by: Nadine Greeff
(Grabbed from: https://www.foodandhome.co.za/recipes/damp-pina-colada-cake)