Pina Colada Cake, Vegan
The favorite cocktail is converted to a shortcake: shredded coconut, coconut milk, pure pineapple juice, pineapple slices, Rum - and you instantly find yourself on a tropical island.
Pineapple
- 4 slices canned pineapple in light syrup
Dry
- 1¾ cups white spelt flour
- ¼ cup coconut flour you can replace it with more white spelt flour
- 1½ cups shredded coconut
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Syrup
- ½ tbsp white Rum
- ½ tbsp water
Preheat oven to 170 degrees Celsius.
Line a 19-20 cm pan with a baking sheet. You can cut the corners of the paper outside the pan.
Grease the pan (baking paper and sides) with some vegan butter or melted coconut oil.
Arrange the pineapple slices over the base of the pan.
Sift the flour into a medium-deep bowl, add the rest of the dry ingredients, and mix.
Mix the wet ingredients in a separate bowl.
Add the wet ingredients to dry ingredients and mix until the mixture is uniform.
Immediately transfer the batter to the pan and bake in the center of the oven for about 45-50 minutes - until a toothpick comes out clean and dry.Remove from the oven and leave to cool on a wire rack.
Syrup
In a small bowl, mix maple syrup and rum.
While the cake is still warm - prick a few holes in the cake with a fork or a wooden skewer.
Brush the syrup over the cake and control yourself until the cake has cooled to room temperature :)
Feel free to add another tablespoon of rum to the syrup :)
Instead of adding only pure pineapple juice, you can combine it with the syrup from the pineapple can. But keep in mind that pure pineapple juice adds more flavor!