Get ready to embark on a mouthwatering culinary journey that will make your taste buds dance with tropical delight! This Coconut Cake with Piña Colada Sauce isn't just a dessert - it's a vacation wrapped in a delectable slice of pure indulgence. Imagine the perfect blend of rich coconut, smooth rum, and tangy pineapple creating a dessert so irresistible, you'll feel like you're lounging on a sun-soaked Caribbean beach with every single bite.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Caribbean
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup coconut milk
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1/2 cup rum
- 1/2 cup pineapple juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust lightly with flour, ensuring complete coverage.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, ensuring complete incorporation and a smooth mixture.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in shredded coconut gently using a spatula, distributing evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the Piña Colada sauce by combining rum and pineapple juice in a small saucepan.
- Simmer the rum and pineapple juice over medium heat for 10-15 minutes, reducing slightly and allowing the flavors to meld.
- Remove the cake from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack.
- While the cake is still warm, slowly pour the Piña Colada sauce over the cake, allowing it to soak in completely.
- Let the cake cool completely before serving. Optionally, garnish with additional shredded coconut or toasted coconut flakes.
Tips
- Room Temperature is Key: Ensure all ingredients like eggs, butter, and coconut milk are at room temperature for a smoother, more even batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to keep the cake light and tender.
- Check Cake Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Sauce Absorption Trick: Pour the Piña Colada sauce while the cake is still warm to help it absorb maximum flavor.
- Make Ahead Friendly: This cake actually tastes even better the next day as the flavors continue to meld and develop.
- Optional Garnish: Toast some extra coconut flakes for a crunchy, golden topping that adds both flavor and visual appeal.
- Storage Tip: Keep the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 367kcal
Carbohydrates: 43g
Protein: g
Fat: 18g
Saturated Fat: 13g
Cholesterol: 19mg
