Its a white Christmas here in Washington DC! We are here to celebrate the holidays with our friends and this cake is a reflection of our snowy white environ! Though the cake has a wintry appearance, its inspiration is quite tropical. Its inspired by one of my favorite cocktails, the Pina Colada. So it has coconut, pineapple and rum!
Back in the summer I had tried this delicious raspberry and buttermilk cake recipe from Gourmet. I used this recipe as the base for the coconut cake, substituting the buttermilk with coconut milk and the raspberries with pineapple. I also drizzled the cake with a liberal dose of rum, slathered it with a cream cheese frosting and topped it with some sweetened coconut flakes. Its a fittingly decadent treat for Christmas :).
Before I sign off with the recipe, I wanted to point out that I have signed up for a recipe marathon on one of my favorite blogs, One Hot Stove. So this is the first of my seven posts starting from the 25th to the 31st of this month! I have never blogged daily before and I am quite excited.
Merry Christmas to you all, I will be back tomorrow with another recipe from our Christmas dinner!
Ingredients for the cake:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken coconut milk (I used the lite and unsweetened version)
1 cup canned/fresh pineapple (about 5 oz)
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken coconut milk (I used the lite and unsweetened version)
1 cup canned/fresh pineapple (about 5 oz)
2 tablespoons of rum (or more as desired)
For the frosting:
1 cup reduced fat cream cheese
4 tablespoons coconut milk
3 tablespoons powdered sugar (more if you prefer it sweeter)
1 cup sweetened coconut flakes
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
For the frosting:
1 cup reduced fat cream cheese
4 tablespoons coconut milk
3 tablespoons powdered sugar (more if you prefer it sweeter)
1 cup sweetened coconut flakes
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter pineapple chunks evenly over top.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and flip .
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter pineapple chunks evenly over top.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and flip .
- Drizzle with a liberal amount of rum and cool completely.
- For the frosting beat cream cheese, coconut milk and powdered sugar till combined and fluffy.
- Slather it onto the cake top and sides and top off with sweetened coconut flakes.
- Enjoy :)
- For the frosting beat cream cheese, coconut milk and powdered sugar till combined and fluffy.
- Slather it onto the cake top and sides and top off with sweetened coconut flakes.
- Enjoy :)
I am sending this as an entry to the Jingle Event hosted by the lovely Priyanka at her blog.
