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
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cream Butter
In another bowl, beat the softened butter until creamy, then add the coconut milk, eggs, and vanilla. Mix until well combined.
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded coconut.
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
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
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
Frost the Cake
Once the cake has cooled, spread the coconut cream frosting on top and decorate with the rum-roasted pineapple.