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Piña Colada Inspired Cake

Piña Colada Inspired Cake

with Coconut and Pineapple

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Allergens:
Wheat
•Milk
•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time1 hour 10 minutes
Cooking Time10 minutes
DifficultyEasy
/ serving 4 people

400 g

Vanilla Baking Mix

(Contains: Wheat, Milk May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)

2 unit(s)

Egg

(Contains: Egg)

1 unit(s)

Coconut Milk

1 unit(s)

Pineapple

237 mL

Cream

(Contains: Milk)

4 tbsp

Shredded Coconut

(May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Peanuts, Soy, Triticale, Milk, Wheat)

1 unit(s)

Lime

¼ cup

Icing Sugar

(May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Peanuts, Soy, Milk, Wheat)

Calories830 kcal
Fat37 g
Saturated Fat25 g
Carbohydrate114 g
Sugar73 g
Dietary Fiber4 g
Protein10 g
Cholesterol165 mg
Sodium1020 mg
Trans Fat0.3 g
Potassium400 mg
Calcium175 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Zester
•Large Bowl
•8x8" Baking Dish
•Whisk
•Medium Non-Stick Pan

Cooking Steps

1
  • Before starting, preheat the oven to 350°F.
    Wash and dry all produce.
  • Grease the base and sides of an 8x8-inch baking dish with 1 tsp softened butter.
  • Zest lime. 
  • Strain pinapple, then finely chop.
  • Add eggs and coconut milk to a large bowl, then whisk to combine. Add Vanilla Baking Mix and chopped pineapple then stir until well combined. 
  • Transfer cake batter to the prepared baking dish.
2
  • Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 30-40 mins.
  • When cake is done, transfer baking tin to a wire rack until room temperature, 30 mins. 
  • Run a sharp knife around the edges of the baking tin.
  • Flip tin upsidedown onto a serving plate. Place in fridge for 10-15 min, until fully cooled. 
3
  • Meanwhile, heat a medium non-stick pan over medium-high heat.
  • When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-3 min. Transfer to a plate.
  • To another large bowl, add cream and icing sugar. Whisk cream  for 2-3 min, until cream holds shape on whisk. Fold in lime zest. 
  • Spread whipped cream over top of chilled cake, then sprinkle toasted coconut over top.
  • Slice cake and serve.

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