Piña Colada Cake

This sweet, moist cake was inspired by the delicious Central American favorite Tres Leches. Instead of using different milks in the topping, I used pineapple juice, guava nectar and coconut milk. The next time I make this I might try orange juice in place of the guava, which is super sweet. You could also probably cut the sugar down from 1 cup to 3/4 cup -- I think the coconut flakes provide that extra sweetness. I found some good, finely shredded coconut flakes without additives in the bulk foods section of Whole Foods. To make this even more like a piña colada, add a little rum to the topping! Also note, this cake isn't hard to make, but you need to let it sit for a while -- plan to make it a day or half a day early.

Piña Colada Cake

Cake:
5 eggs, separated
3/4-1 cup sugar
1 1/2 cup flour
2 tsp. baking powder
1/2 cup light coconut milk
1 tsp vanilla
pinch of salt
coconut flakes (about 1/2 cup)

Topping:
1/2 cup pineapple juice (use juice from can of crushed pineapple)
1 can (about 11 oz) guava nectar
1 cup (or the rest of the can) light coconut milk


Frosting:
1/2 pint heavy whipping cream
1 T powdered sugar
1/2 tsp vanilla
crushed pineapple, drained
coconut flakes

Beat egg whites until light and fluffy. Add sugar a little at a time. Mix in egg yolks and vanilla. Combine flour, baking powder, salt and coconut flakes, and fold into the batter a little at a time, alternating with the coconut milk. Bake in a greased 9X13 dish for 25-30 minutes at 350 degrees. While the cake is baking, combine the topping ingredients in a large measuring cup.

When the cake is done, while it is still hot, use a fork to poke holes over the whole surface of the cake. Pour all but 1 cup of the topping evenly over the cake (that 1 cup is extra -- use it for ice cream or a smoothie!). Allow cake to absorb liquid and cool to room temperature. Place cake in refrigerator for at least a few hours, or overnight.

Before serving, spread with frosting: whip the cream, fold in sugar and vanilla. Squeeze excess juice from the crushed pineapple and sprinkle over the frosting, and top with some coconut flakes. 

Costa Rica

(Recipe and photos by H. Farrell)