The Boho Baker’s Piña Colada Cake
- For the Sponge
- 200g fresh pineapple, chopped
- 160g unsalted butter
- 120g caster sugar
- 8 tbsp white rum
- 2 tbsp milk
- 3 eggs
- 160g self raising flour
- For the filling
- 150g unsalted butter
- 250g icing sugar
- Juice of one lime
- To decorate
- 4 tbsp desicated coconut
- 1 lime, thinly sliced
The Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of recipes for us, celebrating the best of our local produce. Follow her on Instagram @thebohobaker
- Preheat the oven to 180°C/160° (fan)/Gas Mark 4. Grease and line a 18cm round cake tin in preparation.
- Spread the pineapple onto a baking sheet and drizzle with 5tbsp of rum. Bake in the oven for 20 mins.
- Make the sponge by creaming together the butter and sugar. Whisk in the milk, remaining rum, eggs and flour, beating until a smooth batter forms. Fold in the pineapple chunks.
- Transfer the batter to the cake tin and bake in the oven for one hour. Leave to cool completely on a wire rack.
- For the frosting, beat together the butter, sugar and lime juice until smooth. Cut the cake in half lengthways. Use half of the frosting to fill the cake and the other half for topping.
- Lightly toast the coconut in a frying pan over a medium heat. Leave to cool before sprinkling over the cake. Top with the sliced lime and enjoy within three days.