Eggless Pinacolada Cake

All these days i thought pinacolada to be a funky name given to a simple pineapple drink, until last month’s Baking Eggless Challenge. It was a Pinacolada cake,suggeted by Meena. The Original recipe was in polish, which +Gayathri Kumar  translated for us. While going through the recipe, i came to know the proper origin and ingredients for a pinacolada. How ignorant am I!!!The piña colada, an official beverage of Puerto rico,  is a cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice

I have mixed and matched the ingredients to my taste and knowlege and came with this recipe, though the cake came out a bit densed, the taste was very good. First time i baked this with flaxmeal as egg subsititue and second time i used vinegar. Both the cakes cameout good.


Ingredients
3/4 cup coconut milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar
3 tbsp flax-seed meal dissolved in 3/4th cup of warm water (see notes)
1 cup Sweetened Coconut flakes (see notes)
1 cup crushed pineapple,drained (i used delmonte canned pineapples)

Coconut Frosting

200ml Whipping cream
1/4 Cup Dessicated Coconut
1 tbsp of Rose Essence
1/4 Cup Sugar

Method
  • Grease a Square baking pan with butter/oil. I have used 7″ x 6″ (almost square) pan. Preheat the oven  to 180C. Drain the pineapple from the tin, crush them roughly with a  fork or if you have a fussy kid like mine, better to pulse it in a blender to to get a coarse fruit instead of chunks.
  • In a small bowl, combine coconut milk and vanilla. Set aside. Dissolve flaxmeal in 3/4th cup of warm water and set aside.
  • In a medium-sized bowl, sift together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat butter and sugar until light and fluffy. Add flaxmeal to the sugar mixture and beat well.
  • Alternately add the flour mixture and the milk mixture, beating well after each addition.Fold in the coconut and pineapple.
  • Pour the cake batter into the greased pan and bake for 35-40 minutes or a tooth-pick inserted in the centre of the cake comes out clean.


Frosting Instructions

  • Take Cream along with other ingredients in a bowl and whip until soft peaks forms. Fill the frosting in a piping bag and frost the cake.
  • I have cut the cake into squares and then spread the frosting using star nozzle. 
  • The above mentioned measurements i frosted a 6inch square cake and 4 portions(out of 12) of square cake.
Notes

  • For Sweetened Coconut flakes, i have used powdered coconut burfi(coconut squares) which i made for diwali. You can use store-bough coconut flakes of follow the link for homemade sweetened coconut flakes.
  • I halved the above recipe for the round cake and used vinegar as egg substitute  If using vinegar, use 1 tbsp for an egg. I have used apple cider vinegar. Mix it along with coconut milk and vanilla extract in the above method.

Sending this to Cake Mela happening @ +Srivalli Jetti space.