Mom and Dad had a vacation home in Florida where the family spent holidays. Mom baked delicious cakes for family gatherings by the pool. Here is my recipe made from scratch inspired by Mom's coconut box cake. Perfectly named after our favorite Pina Colada cocktail, this cake is tropically inspiring and refreshing.
- 2 Tablespoons Softened Butter
- 1/4 Cup Turbinado Sugar
- 1- 3/4 Cups All-purpose Flour
- 1/2 Cup Toasted Unsweetened Coconut
- 1- 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 Stick Unsalted Butter, softened
- 3/4 Cup Sugar
- 2 Large Eggs
- 1/2 Cup Cream of Coconut
- 8 Ounces Crushed Pineapple, in the can, with juice
- 2 Tablespoons Spiced Dark Rum
- 1 Tablespoon Key Lime Zest
- 1 Teaspoon Vanilla Extract
- 1 Cup Pineapple Juice, in the can
- 14 Cups Spiced Dark Rum
- 1/4 Cup Cream of Coconut
- Pinch Kosher Salt
- 2 Cups Confectioners Sugar
- 2 Tablespoons Fresh Key Lime Juice, from fresh key limes only
- 1 Tablespoon Fresh Key Lime Zest
No nutrition information available
- Preheat the oven to 350 degrees. Coat a 10-cup Bundt pan with 2 tablespoons softened butter. Use a silicone brush to get in all the folds of the pan. Sprinkle the turbinado sugar into the pan. Tap and then tilt the pan until the sugar evenly coats the sides and bottom of the pan. Tap out the excess sugar.
- MAKE THE CAKE: Add to the bowl of food processor the flour, cooled toasted coconut, baking powder and salt. Pulse just until a fine consistency. Set aside.
- With an electric mixer on medium high speed, cream the butter and sugar until light and fluffy; 3-5 minutes. Scrape the bowl a few times during this step. Add the eggs and beat on medium speed for 1 minute.
- In a medium mixing bowl, whisk together the cream of coconut, crushed pineapple with juice, rum, key lime zest and vanilla extract.
- On medium speed, alternately add the flour mixture and coconut mixture into the batter, in 5 increments, starting and ending with the flour mixture. Mix 30 seconds after each addition.
- Spread the batter evenly into the pan using a small rubber spatula to push the batter into all the folds of the pan. Bake 45-60 minutes or until a tester comes out clean. Cool in the pan 15 minutes. To successfully remove the cake from the pan, gently shake the pan back and forth to free the cake from the pan. Invert over a serving platter and cool before serving.
- MAKE THE TANGY KEY LIME SAUCE: In a medium saucepan, combine the pineapple juice, dark rum, cream of coconut and salt. Simmer over medium high heat until reduced by half; 10-15 minutes.
- In a medium mixing bowl, whisk in the confectioners sugar, key lime juice and zest. Pour the hot syrup over the confectioners mixture and whisk until smooth. Let cool before serving with the cake.
- TO SERVE: Plate each slice of cake and pour a desired amount of sauce over each slice. Add a dollop of sweetened whipped cream if you like.
NOTES: Toast the coconut ahead so it has time to cool. Sweetened flaked coconut is too moist and sweet. Unsweetened coconut grinds perfectly to a fine consistency that is easier to blend into the cake batter. My mixing method almost whips the batter and produces a moist and tender crumb. The crusty exterior of this cake is easily produced by coating the pan with butter and turbinado sugar.