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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. 

pina colada bunt cake

Ingredients

Method

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.