Emma Bakes… Pina Colada Loaf Cake
‘If you like Pina Coladas and getting caught in the rain…’ Yes Mr. Holmes, I do like Pina Coladas but you can keep your getting caught in the rain, thank you very much. It’s not as bloody romantic as you might think. Try running for a bus with the damp creeping up the legs of your jeans – one hand stopping the bus, the other stopping your pants from falling around your ankles with the weight of the soakage. NO! I’d much rather be sipping my cocktail in the sunshine.
Seeing as the sunshine is nowhere to be found, forget the cocktails and pour yourself a nice cuppa tea and have a slice of Pina Colada Loaf Cake instead. All the flavours of sipping cocktails on the beach but with the added benefits of not actually doing it.
I’ve given a recipe for two loaves here so you can give one to a friend and feel that sunshine in your heart or something. I mean I’m presuming you’ve got a friend. If you haven’t, I’m so sorry. Maybe eat both to quell those feelings of loneliness and grow your own friend in the shape of flab rolls around your waist. Sounds like a plan. (You could always halve the quantities and just make one, Billy-no-mates!)
Ingredients: Makes 2 Loaves – Share the love!
- 3 Cups Plain Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 2 Cups Yoghurt (I used coconut flavour Fat Free Greek Yoghurt)
- 2 Cups Caster Sugar + ⅓ Cup for the Glaze
- 6 Eggs
- 1 Cup Veg Oil
- 2 Cups Chopped Pineapple (Fresh or Canned – about 300g)
- ¾ Cup Pineapple Juice
- ¾ Cup Coconut Rum + 3 Tablespoons for the Icing
- 2 Cups Icing Sugar
Squeeze out any excess juice from the chopped pineapple. Put the chopped pineapple into a bowl with a small amount of flour and stir. You want just enough to lightly coat it – a teaspoon or two. This stops the pineapple from sinking to the bottom of the cake while it cooks, apparently.
Divide the batter between the 2 loaf tins and fire them into the oven to cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean. While the cake is in the oven, you can get on with the glaze and the icing.
Put the pineapple juice, ¾ cup coconut rum and the ⅓ cup caster sugar in a small pan over a low heat for about 5 minutes, or until the sugar is dissolved. Set aside. (Mine looks cloudy in the pic cos I used fresh pineapple juice. Yeah. I’m fancy!)
For the icing, put your icing sugar and 3 tablespoons of coconut rum in a bowl and whisk together until you have a smooth thick icing. If it doesn’t come together for you, pour a tiny amount of water in and try whisking again.
Paint the glaze onto the tops of the loaves using a pastry brush. If you don’t have one of these, you could always just spoon it on. You want the glaze to soak down through the holes and into the cake.
Once the cakes have cooled to room temperature, pour the icing evenly over both loaves and spread it around. Now slice it, eat it and feel as totally tropical as a 2l bottle of Lilt. Nice!