Puerto Rican Pina Colada Cake
If you’ve ever sipped a Pina Colada, you know that coconut and pineapple are a dreamy pair. There’s something magical about the combination of rich coconut cream and that signature sweet-tart pineapple flavor. It just so happens that those flavors work together in baking as well, which prompted chef and food photographer Salima Benkhalti to dream up this Pina Colada cake, drawing inspiration from her Puerto Rican roots. The recipe comes together using many pantry staples you likely already have on hand. You’ll also find fresh organic pineapple featured in our Puerto Rican Cuisine-themed Weekly Sale from January 6th -12th, so we invite you to give it a try! Perhaps the flavors will transport you somewhere warm and tropical on a January Vermont day.
Grease a 12-inch round cake pan (or two 8 inch rounds) with butter. Place a parchment paper round in the pan to prevent the cake from sticking. Preheat the oven to 350 F. Whisk together the dry ingredients (flour, baking powder, salt). In a separate bowl cream butter and sugar until light in color and slightly fluffy. Add the eggs and continue to mix until a consistent texture is formed. Whisk dry ingredients and milk into the wet ingredients, ½ cup of each at a time until fully incorporated. Fold in the pineapple chunks. Pour the batter into the cake round or rounds. Bake the cake/s for 35 minutes or until a toothpick comes out clean from the middle of the cake. While the cake is baking, grab your coconut cream from the fridge and separate the cream from any liquid. Add the solid cream into a bowl (bonus points if your bowl has been chilling in the fridge too) and using a mixer, beat the cream until light and fluffy like whipped cream. Beat in the powdered sugar for 1 minute. Return the bowl of whipped cream to the fridge to chill. Once the cake is done, cool on a wire rack for at least an hour before topping with coconut whipped cream and pineapple chunks. Enjoy!