Pina Colada Bundt Cake

This is the dessert that I decided to make for tomorrow night’s dinner.  I like to prep as much as I can the day before to make the day of the dinner party less stressful.  In fact, the main course is marinating overnight to be baked in the oven at dinner time.  This recipe was by Nadia Hussain from the Great British Bake Off.  She calls it a Pineapple Bundt, but given the ingredients I’m calling it a pina colada bundt since it has pineapple, coconut and lime in it.  I hope everyone enjoys it.  Surprisingly I’ve never made a drizzle cake before.  This one uses the juice of the three limes turned into a simply syrup which is drizzled into the finished warm cake.  I ended up brushing it on the bottom top and sides rather than just he bottom.

Ingredients

For the cake
1 x 227g tin of pineapple (I used crushed pineapple)
250g unsalted butter, plus extra for greasing
250g caster sugar (I used granulated sugar)
5 medium eggs
3 limes, zest only, reserving juice
350g self-raising flour (see below for King Arthur’s home made self rising flour)
100ml coconut milk

For the syrup
Juice of 3 limes
100g caster sugar (I used granulated sugar)

For the icing
125g icing sugar, sieved
3 tbsp coconut milk

For the decoration
3 tbsp desiccated coconut, toasted

For 350 g of self rising flour use

329 g AP flour

16.5 g baking powder

4 g table salt

Method

1. Start by preparing the tin. Grease a 25cm bundt tin well, getting into all the grooves. Now add some flour and move the tin around so the flour sticks to the butter on contact. Tip out the excess and set the tin aside.

2. Preheat the oven to 160C/325°F convection . Drain the tinned pineapple well, then chop it up and set aside while you make the cake batter.

3. To a large bowl add the unsalted butter and caster sugar and whip until you have a mixture that is smooth and light in colour — it should be really fluffy. Now add the eggs, one at a time, until they are all well incorporated.

4. Add the lime zest and flour, along with the coconut milk and pineapple, and mix everything until you have an even batter with no flour spots.

5. Pour into the prepared tin and tap the tin a few times to level off the top and remove any large pockets of air. Bake in the oven for 1 hour, until a skewer inserted comes out clean.

6. Once the cake is baked, leave it in the tin to cool for 10 minutes. Meanwhile make a quick syrup by adding the lime juice to a small pan with the caster sugar. Mix to combine and bring to a boil. Drizzle this all over the cake base and leave for another 10 minutes. Now turn out onto a wire rack to cool completely.

7. For the icing, put the icing sugar in a bowl and add the coconut milk. Mix until you have thick, even icing that you can drizzle slowly over the bundt. Finish with a sprinkle of desiccated coconut.

My index of bakes.