Pina Colada Cake
Today is J’s birthday. With D’s board exams fast approaching, I had totally lost track of the dates. Thankfully better sense prevailed yesterday morning. Though my initial plans were to make a cake with fondant icing, I had to scrap the idea due to lack of time. The cake I made was Pina Colada cake with Whipped Cream Icing. I got the recipe of the cake from Sally’s Baking Addictions. I sed dark brown sugar, hence the dark colour. If you use only regular sugar, you will get a light coloured cake.
Pina Colada Cake
Today is J's birthday. With D's board exams fast approaching, I had totally lost track of the dates. Thankfully better sense prevailed yesterday morning. Though my initial plans were to make a cake with fondant icing, I had to scrap the idea due to lack of time. The cake I made was Pina Colada cake
Ingredients
- 210 gms Flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 115 gms Butter Melted
- 150 gms Sugar Demerara
- 50 gms Sugar
- 1 Egg
- 1/2 cup Pineapple juice
- 1/2 cup Coconut milk
- 2 teaspoons Vanilla essence
Instructions
- Preheat oven to 180 C.
- Sieve the flour, baking powder, baking soda and salt 4-5 times. Keep aside.
- If you want, you could powder the sugar, for easy mixing.
- Take the butter in a bowl.
- Add the sugars.
- Beat till thick and creamy.
- Add the egg, pineapple juice, coconut milk and vanilla and mix well.
- Slowly add the flour mix.
- Blend well, making sure no lumps remain.
- Pour the batter into a prepared cake tin.
- Bake for 30-35 minutes or till an inserted toothpick comes out clean.
- Allow to cool completely before frosting.
- This is how the cake looked after frosting and cutting.
