Bacardi Pina Colada Cake
The Pina Colada cake is inspired by the popular tropical cocktail, known for its combination of pineapple, coconut, and rum flavors.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Eggs
- 1/2 cup Coconut milk
- 1/4 cup Bacardi rum
- 1/4 cup Pineapple juice
- 1 teaspoon Vanilla extract
- 1/2 cup Crushed pineapple, drained
- 1/2 cup Shredded coconut
- 1 cup Whipped cream
- 8 Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut milk, rum, pineapple juice, and vanilla extract.
- Gradually mix in the dry ingredients until just blended. Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, spread whipped cream over the top of the cake. Decorate with maraschino cherries.
- Refrigerate for at least 30 minutes before serving.
- Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.