Piña Colada Cake with Coconut Lime Glaze
A tropical layer cake combining pineapple, coconut, and rum in a tender crumb, finished with a silky coconut-lime glaze. The cake suspends fresh pineapple chunk
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at easycook.com.
Cooking tools:
- Bundt pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Hand mixer
- Spatula
- Aluminum foil
- Toothpick
- Cooling rack
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Sifter
- Fine-mesh sieve
- Pan spray
Ingredients
- 360 grams all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 227 grams unsalted butter
- 170 grams coconut sugar
- 100 grams granulated sugar
- 3 large egg
- 2 tablespoons dark rum
- 270 grams pineapple, fresh, cut into chunks
- lime, juice and zest
- 40 grams unsweetened shredded coconut
- 2 dried pineapple, for garnish
- 240 grams powdered confectioners sugar
- 60 milliliters coconut milk
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