Leña Piña Colada Coconut Cake Recipe
rum-roasted pineapple, lime, coconut cream
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Ingredients
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Cake Ingredients
Rum-Roasted Pineapple
Coconut Cream Frosting
Method
Cake Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2
Cream Butter
In another bowl, beat the softened butter until creamy, then add the coconut milk, eggs, and vanilla. Mix until well combined.
- 3
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded coconut.
- 4
Bake
Preheat the oven to 350°F (175°C). Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
Rum-Roasted Pineapple
- 5
Prepare Pineapple
In a skillet over medium heat, combine the dark rum, brown sugar, and cinnamon. Add the pineapple rings and cook for about 5-7 minutes, turning occasionally, until caramelized.
Frosting Preparation
- 6
Make the Frosting
In a mixing bowl, whip the coconut cream with powdered sugar, lime juice, and lime zest until smooth and fluffy.
Assemble the Cake
- 7
Frost the Cake
Once the cake has cooled, spread the coconut cream frosting on top and decorate with the rum-roasted pineapple.
