Pina Colada Cake

I have made this cake inspired by the classic piña colada combination of pineapple and coconut several times. I haven't always found white coconut flakes, but I have also used colored ones and it didn't affect the taste much. One day I was left with only half a can of pineapple, but it was enough. The cake turns out airy and moist, with a thin crust.

Quick info

Total time: about 1 hour
Preparation time: 15 minutes
Baking time: 45 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: quick dessert, pineapple and coconut cake

Ingredients

2 eggs
200 g flour
100 g coconut flakes (can be colored or plain)
125 g sugar
1/2 packet baking powder
140 ml yogurt
50 g melted butter
1/2 can pineapple chunks (canned)
1/2 vial rum essence
a pinch of salt

Preparation method

1. Drain the canned pineapple in a sieve and let it sit while you prepare the rest.

2. Place the coconut flakes and sugar in the food processor and pulse a few times to mix and slightly chop.

3. Add the eggs, salt, and rum essence to the coconut and sugar mixture. Mix briefly.

4. Pour the yogurt and melted butter (not hot) over the mixture. Mix again until everything is homogeneous.

5. Incorporate the flour mixed with baking powder. Stir just enough so no flour is visible.

6. Add the well-drained pineapple chunks and gently fold them into the batter with a spatula or spoon.

7. Line a loaf pan with parchment paper. Pour in the mixture and level it out.

8. Bake the cake in a preheated oven at 180°C for 45 minutes. After 40 minutes, test with a toothpick. If it comes out wet, leave it for another 5-10 minutes.

9. Remove the cake and let it cool in the pan for 10-15 minutes, then transfer it to a rack or cutting board. Once completely cooled, sprinkle powdered sugar on top.

Why I make the recipe often

I like that it doesn’t require complicated techniques or hard-to-find ingredients. It has a pleasant texture, stays moist, and doesn’t dry out quickly. The cake cuts nicely and is suitable for breakfast or a snack.

Tips and variations

Tips

- Do not use pineapple directly from the can, drain it well; otherwise, the batter may remain raw.
- If you want a stronger coconut flavor, use coconut flakes with intense flavor, not just for decoration.
- For a lighter batter, do not overmix after adding the flour.
- Use parchment paper; the cake tends to stick due to the pineapple.

Substitutions

- Yogurt can be replaced with kefir or thin sour cream.
- Butter can be swapped for margarine, though the texture and taste will be slightly different.
- Rum essence can be omitted or replaced with vanilla.

Variations

- You can add grated lemon zest for a citrus note.
- If you don’t have colored flakes, use plain ones. The taste remains the same.
- You can use another canned fruit (apricots or peaches), but the texture will be different.
- For a more festive appearance, sprinkle additional coconut flakes on top before baking.

Serving ideas

- Pairs well with unsweetened tea or black coffee.
- Can be served as a dessert after a light meal.
- You can cut it into small cubes for a buffet or picnic.

Frequently asked questions

1. Can I use fresh pineapple instead of canned?
Yes, but the pieces need to be cut small and drained well. Fresh pineapple releases more juice when baked, so be careful not to make the batter too wet.

2. Can the cake be made without a food processor?
Yes. You can mix the coconut flakes with sugar manually or with a hand mixer. The texture will be a bit more rustic, but it won’t affect the taste.

3. How do I know if the cake is baked?
Use a toothpick: if it comes out clean, it’s done. If it has traces of batter, leave it for another 5-10 minutes.

4. Can this cake be frozen?
Yes, but the texture changes slightly after thawing. It’s best to consume it fresh or within 2-3 days of baking.

5. Can I reduce the sugar?
You can decrease the amount by 20-30 g if you prefer it less sweet. Keep in mind that the pineapple also adds sweetness.

Nutritional values

Approximately, for one slice (out of 12): about 170-180 kcal, 5 g fat, 28 g carbohydrates, 3 g protein. Sugar and butter contribute to higher caloric density, while coconut adds fats and fiber. Values are indicative and may vary depending on the type of yogurt or the exact amount of pineapple used.

Storage and reheating

It can be stored covered at room temperature for up to 3 days. You can also keep the cake in the fridge, especially on warm days, but let it come to room temperature before serving for better texture. I do not recommend reheating in the oven; the cake is not the type that should be served warm. If you want to keep it longer, cut it into slices and freeze them individually.

 Ingredients: 2 eggs, 200 g flour, 100 g colored coconut flakes, 125 g sugar, 1/2 packet of baking powder, 140 ml yogurt, 50 g melted butter, 1/2 can of pineapple chunks, 1/2 essence of rum, a pinch of salt

 Tags:  pina colada cake