Sunday, 19 July 2015

Pina Colada cake - dairy free, egg free


Penelope's Pantry Pina Colada Cake Dairy and Egg Free

The third of my dairy free cakes is a Pina Colada cake - a loaf cake, speckled with chunks of pineapple, with a hint of coconut rum in the background. Drizzled in a pineapple infused glace icing and topped with heaps of dessicated coconut. It's either a retro wonder, or beautiful in monochrome.

Based on the three ingredient pineapple cake that pops up all over the internet, I wanted to make this a bit different. And was thinking about my mispent youth - so of course Malibu (coconut rum) had to be paired with the pineapple.

This is such an easy cake to make, You don't need to ice it, I was mainly just prettying it up, although the pineapple juice in the glace icing does add a tartness as a foil to the sweetness of the topping, cutting through and preventing that tooth aching feeling that too much glace icing can give (unless you're 7 in which case there's no such thing as too much glace icing - I've seen Brownies icing cake, believe me I know).

Penelope's Pantry Pina Colada Cake Dairy Free and Egg Free


Pina Colada cake
(serves 8-10)

2 cups Self raising flour
1/2 cup caster sugar
1 tin pineapple in juice - you should get crushed pineapple, but if like me you pick up chunks by mistake just blitz them down in either a food processor or with a stick blender (I used the latter, less washing up)
4 tablespoons Coconut rum

For the icing
2 tablespoons pineapple juice
100g icing sugar
50g dessicated coconut

Preheat the oven to 180 degrees
Grease and line a loaf tin
Take out 4 tablespoons of pineapple juice from the tin and set aside
In a mixing bowl, sift the flour, add the sugar and the pineapple (including the remaining juice)
Add the coconut rum
Using a hand mixer or a wooden spoon and elbow grease, beat briskly until combined. You will have a thick batter, speckled with the occasional chunks of pineapple.
Pour this into your prepared loaf tin and bake in the preheated oven for 50 minutes. 

When baked, remove from oven and allow to cool in tin.

Pineapple glace icing

Mix the icing sugar and pineapple juice together until you get a thick, glossy glaze.
Pour, drizzle or spoon this over the top of your cake. It is not meant to be perfect, part of the beauty of this cake is in it's simplicity, it doesn't need fancy icing.
Sprinkle the top liberally with dessicated coconut.

Penelope's Pantry Pina Colada Cake Dairy and Egg Free


This cake goes beautifully with a mid morning coffee or as a casual pudding after supper. You wouldn't know it's dairy and egg free and to me that is part of the beauty. Once again, we are aiming for inclusivity for those of us with allergies. Inclusivity and cake.


3 comments:

Helen @ Fuss Free Flavours said...

Inclusivity and cake! Love it!

My favourite cake is my all in one bung it in and whizz ginger cake. I love vegan baking as you are not constrained by "egg units"

Emily Coates said...

How lovely! I love anything with coconut on top too x

Andrea @ Made With Pink said...

This is my kind of cake! My favourite flavours are pineapple and coconut. I have a feeling this would not last long in my house.

LinkWithin

Related Posts Plugin for WordPress, Blogger...

 photo copyright.jpg
blogger template by envye