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Perfect Juicy Coconut Piña Colada Cake

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Perfect Juicy Coconut Piña Colada Cake

Origin of Piña colada

The piña colada “pineapple”, and colada, “strained”) is a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. There are two versions of the drink, both originating in Puerto Rico.

Today we share with you a fabulously moist and flavorful Piña Colada Cake which will WOW all your guests.

Yield: 1 loaf pan

Perfect Juicy Coconut Piña Colada Cake

A slice of Juicy Coconut Piña Colada cake with a dollop of cream

Look at this fabulously moist and flavorful Piña Colada Cake! Your friends will be in awe of this moreish and easy to prepare treat.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1/3 cup flour
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 60g butter, melted
  • 1/3 cup sugar
  • Splash of vanilla
  • Splash of lemon juice
  • 1 small tin pineapple tidbits, drained
  • 1/3 cup unsweetened desiccated coconut

Instructions

The original recipe uses fresh pineapple, which is pan-fried in butter.

I skipped all that because I'm much too lazy, and went straight for the canned pineapple bits (bonus: I thickened the drained juice with gelatin and yogurt to make a second delicious dessert).

I also had only enough pineapple for half the original recipe.

Combine flour, baking powder, and salt in a small bowl. Set aside.

In another bowl, melt butter.

Mix with egg, sugar, vanilla, and lemon juice.

Add dry ingredients to the wet, and mix in the pineapple and coconut.

Since this makes a small cake, I baked it in a little loaf pan - the original (double this size) fits in a round cake pan.

It doesn't rise much, but it's perfectly dense and juicy and delicious.

Bake until cake is browned, 30-35 minutes.

Transfer the cake once done to a wire rack to cool in the pan for 5-10 minutes.

Turn the cake upside down onto a plate to remove the pan and then flip back again and return to rack to cool completely.

Can be served with icing sugar over top, or like mine with a bit of cream.

Notes

Prepared, tried, and tested Corlea Smit from The Recipe Hunter: Tried and Tested Recipes From Home Chefs

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Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 193Total Fat 10gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 53mgSodium 133mgCarbohydrates 23gFiber 1gSugar 16gProtein 2g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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