This cake is one of my favourites. I named after my favourite cocktail of cream of coconut, pineapple juice and rum. I like to decorate it with toasted coconut flakes and caramelised pineapple.
You might be thinking WHAO! she is using a cake mix from a box. Cake mixes are good and with a dash of creativity they are great. Creating recipes and modifying recipes using cake box mixes is fun for me and in this busy world cake mixes do become home made cakes for a busy home.
Ingredients for the Caramelised Pineapple
- 1 small pineapple
- 4 tablespoons brown sugar
- 2 tablespoons butter
Method for the Pineapple
- Peel the pineapple. Slice it lengthwise into eighths.
- Heat the butter in a large nonstick pan over high heat. Add the sugar and let it melt.
- Place the pineapple slices in the pan. Cook, turning once and shaking the pan often until the slices are golden brown.
- Remove the pineapple and the juices and let them cool.
Ingredients for the Cake
- 1 package of plain yellow cake mix or vanilla cake mix
- 4 tablespoons of dark rum
- 1 cup of pineapple pieces in their juice. Drained and save the juice
- 1/4 cup cream of coconut
- 1/4 cup sour cream
- 1/4 cup of pineapple juice you saved
- 1/2 cup of coconut flakes
Method for the Cake
- Preheat the oven to 180C or 160C in a fan oven.
- Lightly mist the could mould (springform pan) with vegetable oil spray.
- Arrange the caramelised pineapple slices on the bottom of the mould.
- Follow the recipe on the back of the box of the cake mix.
- Add the sour cream, coconut cream, pineapple juice and rum. Blend well with an electric mixer.
- Fold the pineapple pieces with a spatula until they are well distributed through the batter.
- Pour the batter into the prepared mould. Smooth with a spatula.
- Bake in the oven for 45 to 50 minutes.
- Place the coconut flakes on a tray and toast them in the oven until lightly browed.
- Decorate the cake with toasted coconut flakes and caramelised pineapple.
- Slice and serve the cake with thickened cream on the side and garnish with toasted coconut flakes.
- When roasting the coconut flakes keep an eye on them. They can burn very quickly.
- You can also use canned pineapple if you can’t find fresh pineapple.
- The cake will keep for a week if you store it in the refrigerator.