Thursday, 7 February 2013

Pinacolada Cake / Pineapple and Coconut Rum Cake

After the cake-o-mania during christmas and new year , I took a brief break from baking!
But hey!Its february already , and guess what? Valentine's day fever is already up. With the streets going red with lots of stuffed hearts, baloons , ribbons..And cake shops , luring everyone with Valentine Themed cakes, and chocolates! And if it was just about going overboard...we have valentine special episodes in our daily soaps too !!
With all this happening around, how can I stay away from gearing up for making something for my lil Kiddo ..and of course all you" NamakShamak Ites"!


For the Cake:

1 1/2 Cup Maida/All purpose flour
1 Cup Castor Sugar
3/4 Cup Butter
2 Eggs
1/2 tsp Baking Powder
1/2 Tsp Baking soda
1/2 Cup Pineapple juice
1/4 Cup Thick Coconut milk
2 tbsp Malibu/Coconut Rum

For Icing and Decoration:

1/2 Cup Whipping cream
3 tbsp Icing sugar
2 tbsp Coconut cream

2-3 Canned or fresh Pineapple rings
5-6 Canned or candied cherries
2 tbsp Dessicated Coconut

Beat together butter and sugar till fluffy. Add eggs one at a time and continue beating till light.

Sift together flour and baking powder and baking soda. Grease and dust the baking tin and set aside.
Preheat oven at 180 deg.C for 10 mins.

Mix together 1/4 cup pineapple juice and 1/4 cup coconut milk.
Fold in the sifted flour to the egg mixture alternately with the pineapple and coconut milk mix, till you get a smooth batter of ribbon consistency.
Pour into the baking tin and bake in preheated oven for 20 - 30 mins , or till a skewer or knife inserted at the center of the cake comes out clean.

I baked my cake in a loaf tin , to get nice square pastry pieces , when cut.

Whip together cream , coconut cream and sugar till stiff peaks form.
Freeze till further use.

Cool the cake and demould.
Cut horizontally into 2-3 slices.
Line the baking loaf tin with cling wrap.
Place the first cake slice at the base and drizzle some of the remaining pineapple juice to moisten it.
Layer it with whipped cream.
Place the scond slice of cake over the cream.Drizzle some pineapple juice and top with whip cream.
Repeat for the last slice as well.
Cover and refrigerate for 15 mins.
Pull out the cling wrap with the cake from the tin.
Peel off the cling wrap from the cake.
Top the cake with pineapple pieces and cherries.
Stick dessicated coconut on the sides of the cake and sprinkle on top.

Cut into pieces and serve.

This is our entry for


Cooking with Love - Spouse hosted at



  1. Awesome recipe thanks for linking this recipe with my event.. for winning feb's month surprise giveaway.... collect more likes on your recipe check facebook link

    ONGOING EVENT- "Foodabuous Fest: feb Series"
    Simply TADKA

  2. Cake looks delicious...I want to know which whipping cream you are using,can you please give the brand name...
    whipping cream lookz awesome...

  3. Thanks Pramitha! I use professional,dairy free whipping cream. The one I used is "Tropolite". It gives a nice n light texture, and holds well , vis a vis regular dairy based heavy whipping cream.


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