The weather in Vancouver has NOT been summer-like at all. It’s been dubbed Junuary. I can’t believe how fast July is approaching. I am hoping the weather turns around. There are always so many things on my summer bucket list. I want to spends days at White Pine Beach, pick berries, ride a pony, do a hike with the dog, go to English Bay and eat hot dogs and ice cream, go to the water slides, the water park and the pool. Have fabulous picnics and eat dinner outside. Do you see a trend?? All are pretty much weather dependant.
Sooooo…. I never get to do all these fun family things but I thought if I made something fabulously tropical maybe the weather would turn around and the sun would come out. It would be beautiful and warm. I could get a tan and be writing this while sitting outside drinking my coffee.
It’s raining. This cake though, will make you feel like you are on a tropical white sand beach under a giant umbrella. It’s a pina colada cake. A light fluffy pineapple cake soaked in coconut rum and topped with a coconut whipped cream.
The cake itself is so incredible. It is so light and airy but not lacking in flavor. I was amazing at how well whipped cream made from coconut milk holds up. 3 days later it looked and tasted exactly like the day it was whipped.
I ate this for breakfast.
Pina Colada Cake – one 9×13 inch cake
3/4 c butter – room temp
1 c + 2 tbs granulated sugar – separated
3 eggs – separated – room temp
1 tsp vanilla
2/3 c crushed pineapple with juice
1 1/4 c cake flour
2 tsp baking powder
1/4 tsp salt
Cream of Tartar – pinch
1/4 Malibu Rum (coconut rum)
1/4 Coconut Water (left over from the bottom of the can of coconut milk)
1-2 cans coconut milk – cold (not lite) *see note
1 tbs confectioners sugar
2 tbs Malibu Rum
Preheat oven to 350 F. Move oven rack to the middle position. Line a 9×13 pan with parchment paper and grease with butter.
In a medium bowl sift together cake flour, salt and baking powder. Set aside.
With an electric mixer beat butter and 1 c of sugar together for 4-5 minutes. While this is beating separate your eggs putting all the whites in a medium metal or glass bowl. Put yolks in a separate small bowl. Do not mix.
Once the butter and sugar is mixed scrape down the bowls and add in the egg yolks in once at a time. Mix until smooth. Add in pineapple and vanilla. Mix until combined. Add your dry ingredients and mix until combined.
Add 2 tbs of granulated sugar and a pinch of cream of tartar to your egg whites. Beat your egg whites until soft peaks form. (It’s a great arm workout if you do it by hand)
Stir in 1/4 of your egg whites and then fold in the rest of the egg whites. Take care not to over mix.
Pour batter into your prepared pan and smooth out with an offset spatula.
Place in oven and bake 27-30 minutes (until a toothpick inserted comes out clean or with just a few crumbs).
While your cake is baking make your rum soak. Open your cold can of coconut milk and with a spatula scoop out all the white thick cream and put it back in the fridge. Take 1/4 c of the watery stuff at the bottom and mix with 1/4 c Malibu Rum.
Once your cake is baked and still warm in the pan, poke holes in it with a toothpick or skewer. Pour rum/coconut evenly over top of your cake. Let cool in the pan.
Once your cake is cooled remove and put on your serving platter. It is so light and fluffy that it will break if care isn’t taken when you take it out of your pan.
With an electric mixer the coconut cream on high until soft peaks form. Add in your confectioners sugar and rum. Beat until stiff peaks form. Spread on cooled cake. Top with coconut.
Store in the fridge in an airtight container for up to 3 days.
*There are some minor things I may change, I would do the soak with a mix of pineapple juice and rum as opposed to coconut milk and rum and added a bit more rum. I would have whipped up 2 cans of coconut milk. I found that one can was a little sparse. If you whip up 2 you will probably have leftovers, which isn’t a problem in my book
Pineapple Cake from Yammie’s Noshery