Last week I promised you the Pina Colada cake and here it is. I designed this cake for a class I taught and if any of my students are reading this, I have changed the Coconut Sauce for an easier, tastier sauce.
After cleaning and cutting a fresh pineapple, I thought it might be easier if you bought a whole pineapple already cleaned and cored. Sometimes it’s possible to take “from scratch” too far! In any case make sure the pineapple is ripe for maximum flavor.
The coconut sauce for this Pina Colada Cake is a breeze to make and tastes just like a pina colada, a favorite drink in my youth. It’s also great for ice cream with chocolate sauce.
Many components of this cake can be done ahead of time. The rum syrup, the coconut sauce and the toasted coconut can be made days ahead. The pineapple can be prepared up to the point where it is glazed. Continue reading