Piña Colada Cake

Piña Colada is the national drink of Puerto Rico (since 1978). The name sounds very musical and charming but in Spanish it simply means “strained pineapple” . The story goes that a Puerto Rican pirate, Roberto Corfresi, came up with the idea for this delicious cocktail. He served his crew a blend of of rum, pineapple juice and coconut to cheer them up and boost their morale.

I have lovely creamy, dreamy memories of this tropical classic. In Pakistan we enjoy an alcohol free version of this drink with pineapple and lemon juice replacing rum. The same flavour I have tried to create in this delightful Piña Colada Cake for warm spring/summer afternoon teatime.

As a foodie I find it very exciting to convert and recreate the flavours of one type of dish into another, say a drink into a dessert or vice verse. Last year I did a similar experiment when I changed my favourite Black Forest Cake into Black Forest Chocolate Shake.

Piña Colada cake has a dense texture like pound cake. It is very moist, almost velvety like with the addition of puréed pineapple and condensed milk. Why use condensed milk in this cake? Because I wanted to give it a subtle hint of caramel to pick up the flavours of coconut and pineapple.

I don’t blend the pineapple into a smooth puree so that we can get juicy chunks in each creamy mouthful. The toasted coconut and cinnamon complete the divine experience for all my senses.

Check out my alcohol and dairy free version of family friendly Pina Colada

7 slices canned and drained pineapple
1+1/2 cup plain flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, melted
2 eggs or 2 small bananas
1/2 teaspoon lemon essence
1/2 teaspoon lemon zest
1 tin (390 grams) sweetened condensed milk
1/2 cup brown sugar

1 cup heavy cream
2 tablespoons granulated sugar
a few drops vanilla essence
2 tablespoons desiccated coconut
1 slices canned and drained pineapple
1/2 teaspoon cinnamon powder

Preheat oven at 175 degrees C.

Grease a 9 inch round pan or 8.5 x 4.5 inch loaf pan with butter and dust the inside base and walls with flour.

Cut 3 pineapple slices into halves. Arrange the half circles slices on the bottom of the pan at a little distance from each other, as you would for pineapple upside down cake.

Place the remaining 4 slices of pineapple in an electric blender and make a chunky puree.

In a big mixing bowl, add flour, baking powder,salt and mix. Add butter, eggs/bananas, lemon flavour, lemon zest, brown sugar and condensed milk. Add pineapple puree and mix well to get a smooth batter with small pineapple chunks in it.

Pour into the prepared tin over pineapple slices.

Bake for 60-65 minutes or until a skewer inserted in the centre comes out clean.

Let the cake cool for ten minutes then turn out onto a wire rack.

For icing, chill the bowl and whisk attachment of a stand mixer. Pour the heavy cream in the bowl. Whisk on medium high speed till it just begins to thicken up.

Add sugar and vanilla.

Beat till the cream is firm enough to stay on a spoon if turned upside down.

Toast the desiccated coconut lightly, for a few seconds, on a griddle or pan.

Finely chop 1 slice of pineapple.

Stir the chopped pineapple into the whipped cream gently. Spread a thick layer of the whipped cream over the cooled cake.

Sprinkle toasted coconut and cinnamon powder on top.

Serves 6