Pina-Colada-Bundt-Cake

Pina colada bundt cake

  • Serves 8
  • Prep time: 20 mins | Cooking time: 1 hr 45 mins

Take your baking to a new tropical level with this show stopping Pina Colada bundt cake! Zesty lime pairs with flavours of pineapple and coconut, to produce this utterly moreish treat.

Ingredients

  • 175g butter, softened

  • 300g caster sugar

  • 3 large eggs

  • 350g self raising flour

  • ⅔ cup crushed pineapple

  • 200g coconut or coconut flavoured yoghurt

  • Zest and juice of 1 lime

  • ¼ fresh pineapple

  • ¼ cup coconut cream

  • 1 cup icing sugar

Method

  1. Preheat oven to 165 degrees celsius. In a bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.

  2. Fold in the flour, pineapple, coconut yoghurt and lime zest until just combined, being careful not to overmix.

  3. Pour the mixture into a well greased bundt pan. Place into the oven for 50-60 minutes, or until the cake is golden and tests clean with a skewer. Leave to cool, then transfer to a cooling rack.

  4. To make the pineapple flowers, remove the skin from the pineapple. Slice as thinly as possible, then lay onto a cooling rack set over a lined baking tray. Place into a 120 degree celsius oven on fan bake. Turn after 30 minutes, then leave for a further 30-45 minutes or until the pineapple slices are dried.

  5. Make the coconut drizzle by stirring together the coconut cream, lime juice and icing sugar, adjusting to reach a thick, pourable consistency. Drizzle over the cooled cake, then top with the pineapple flowers. Serve immediately.