Our beautiful friend Jocelyn was married this month, congratulations Phil and Jocelyn (you two are a vision)! And before they were wed we had a ladies camping weekend away where we drunk piña coladas in the bush, gum trees towering over the campfire, a ceiling of stars and a giant teepee to crawl into when we were sleepy. It was anything but tropical, and our cocktails – mixed badly in the soft light of lanterns – came out looking more like soup than the beautiful coconut froth of a piña colada. But we did the best with what we had: pineapple juice, booze, coconut milk and an old wheelbarrow filled with ice.
The piña colada cake is Sarah’s creation. It captures the tropical taste of pineapple and coconut within a golden brown cake. Fan the pineapple prettily on the top of the cake. The crumb of the cake is flecked with curls of coconut flesh and it’s much lighter than say, a pineapple upside down cake. The piña colada cake is a summery cake for autumnal days.
Ps. My novel Floundering is in the shops. See if you can spot a copy!
piña colada cake
200g self raising flour
150g raw caster sugar
1 tsp baking powder
65g shredded coconut
150g butter melted
1tbsp almond meal
3 free-range eggs
3tbsp lemon juice
1tbsp lemon rind finely grated
1/4 of a small pineapple sliced into 5mm thick rounds
Preheat the oven to 180C and grease and flour a round 21cm spring form tin.
In a large bowl place the flour, baking powder, sugar, coconut, almond meal and stir to combine. Add the butter, eggs, lemon juice, lemon rind and mix together well with a hand held mixer or in a processor to make a smooth batter.
Pour the batter into your cake tin and gently place the pineapple slices on top arranging in a fan pattern.
Bake the cake for 50mins or until a skewer placed in the centre of the cake comes out clean. Leave until cool to the touch and then remove from tin to cool completely.