Pina Colada Cake
Photo © Deb Perelman
- 2 cups (250 grams or 8 3/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (113 grams or 4 ounces) unsalted butter, softened
- 1/4 cup light (55 grams or 2 ounces) brown sugar
- 1 tablespoon (15 ml) dark rum
- 2 large eggs, at room temperature
- 1 cup (237 ml) cream of coconut
- 1/2 cup (72 grams or 2 1/2 ounces) finely chopped fresh pineapple (or pineapple from a can, strained, juice reserved)
- 1 to 2 tablespoons rum (optional)
- 2 tablespoons pineapple juice (optional)
- 1 cup (120 grams or 4 ounces) powdered sugar
- Pinch of table or fine sea salt
- 1 1/2 to 3 tablespoons pineapple juice
- Produce
- Cream of coconut (1 cup)
- Pineapple, fresh (1/2 cup)
- Cooking & Baking
- (55 grams or 2 ounces) brown sugar, light (1/4 cup)
- All-purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Baking soda (3/4 teaspoon)
- Powdered sugar (1 cup)
- Salt (1/2 teaspoon)
- Table or fine sea salt (1 Pinch)
- Drinks
- Pineapple juice (3 1/2 tablespoons)
- Dairy
- Butter, unsalted (1 stick)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Rum, dark (1 tablespoon)
- Rum (1 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 28, 2011 (1 year ago).
96 people saved this recipe.
