And now for something completely different! Pina colada cake!
I know, random. I got tired of all the fruity stuff going on around here, guys. I needed to bake something that wasn’t a fruit tart. I’m serious. I love making jams and baking pies and tarts, but I’m really just biding my time waiting for #pickleseason and looking for opportunities to make cupcakes.
So when my dad informed me he wasn’t going to pick a dessert for Father’s Day, he was going to leave it up to me, I immediately thought: cake. Then Jay came up with this genius idea. GENIUS. Totally genius. Except of course we were not the first ones to think of such a thing.
I found an excellent recipe and adapted it just a liiiiiittle teeny bit to suit me. And it was amazing. AMAZING. I even busted out my large Wilton bundt pan for this!
PINA COLADA BUNDT CAKE (adapted ever so slightly from Magnolia Days)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 6 eggs, at room temperature
- 1/2 cup unsweetened coconut milk
- 2 tablespoons dark rum
- 3/4 cup vanilla yogurt, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 1/2 cup crushed pineapple, drained
- 1 – 1 1/2 cups toasted coconut
- Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt cake pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar using an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the coconut milk and rum. Beat until combined. Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix. Stir in the vanilla, coconut extract, and crushed pineapple.
- Pour the batter into the prepared bundt pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.
- Cool cake in the pan for 10 minutes. Invert cake on to a cooling rack and cool completely. Place a sheet of parchment paper under the cooling rack. Pour or spoon the glaze over the cake. Garnish with toasted coconut.
COCONUT MILK & RUM GLAZE
- 1 – 2 cups confectioner’s sugar
- 1 – 1/2 cups unsweetened coconut milk
- 1- 2 tablespoons dark rum
- Whisk together 1 cup sugar with 1/2 cup coconut milk & 1 tablespoon rum. Add more sugar/milk/rum until desired consistency is reached.
You guys, this cake is bananas. I mean, it’s pineapple and coconut… but the flavor is BANANAS. As in RIDICULOUS.
But guys- this is a party cake. A birthday cake. A cake for when you’ve got a lot of people to serve, or a very deserving person to give it to. ‘Cause see, I made it for just my dad, but we all had some, ’cause he’s good at sharing. And he also knows when he’s beaten. And when presented with a cake of this size, everyone feels beaten. Unless you’re one of those Coney Island hot dog eating contest winners who can eat like, 6 tons of food and not bat an eye.