Damp piña colada cake – Food & Home Magazine

Name: Damp piña colada cake – Food & Home Magazine
Ingredients: 250g butter, softened; 220g castor sugar; 10ml (2 tsp) vanilla essence; 4 large eggs; 300g cake flour; 84g desiccated coconut; 15ml (1 tbsp) baking powder; 5ml (1 tsp) salt; 125ml (½ cup) coconut milk; 1 x 400g tin pineapple pieces in juice (reserve the juice for the syrup), chopped if in rings; SYRUP; 125ml (½ cup) reserved; pineapple juice (see aforementioned); 125ml (½ cup) rum; 60ml (¼ cup) castor sugar; TO SERVE; 250ml (1 cup) fresh cream, whipped to stiff peaks; 30g toasted, flaked and desiccated coconut (mixed); 300g fresh pineapple chunks

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This moreish cake is the perfect dessert. For a halaal or child-friendly version, simply substitute the rum with extra pineapple juice.

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Cooking tools:

Springform pan
Parchment paper
Oven
Hand mixer
Mixing bowl
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Measuring cup
Measuring spoon
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Pot
Whisk
Skewer
Chef's knife
Cutting board

Ingredients

250g butter, softened
220g castor sugar
10ml (2 tsp) vanilla essence
4 large eggs
300g cake flour
84g desiccated coconut
15ml (1 tbsp) baking powder
5ml (1 tsp) salt
125ml (½ cup) coconut milk
1 x 400g tin pineapple pieces in juice (reserve the juice for the syrup), chopped if in rings
<h3>SYRUP</h3>
125ml (½ cup) reserved
pineapple juice (see aforementioned)
125ml (½ cup) rum
60ml (¼ cup) castor sugar
<h3>TO SERVE</h3>
250ml (1 cup) fresh cream, whipped to stiff peaks
30g toasted, flaked and desiccated coconut (mixed)
300g fresh pineapple chunks