Upside Down Pina Colada

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Summer is on it’s way here! And about time too. I now have a valid reason to drink more cocktails, eat more ice cream and ice pops and stuff my face with BBQ ‘ed. Recently I’ve been going out more lately and because of that, drinking more cocktails. I love me some cocktails, especially during happy hour. 2-for-1 baby woohoo. I’m usually not a fan of creamy based cocktails such as a White Russian, but I can defo make an exception for a Pina Colada.
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Have you ever tasted those Sun Exotic drinks made by Rubicon?
I used to drink a whole carton of either the tropical fruit or the pineapple and coconut one nearly every day in high school!
Yup nearly everyday. Those drinks are delicious, especially served ice cold, almost frozen. The pineapple and coconut drink is very similar to an actual Pina Colada except that it is children friendly. This isn’t a cocktail drunkly knocked over, this is cake, Of Course!!!
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My favourite way to have a Pina Colada is in frozen slushy form. So refreshing. Just transports me from cold chilly England to the sunny warmth of the Bahamas with just a sip, complete with a paper umbrella and a pineapple and cherry garnish. The frozen versions I’ve tried, usually have orange juice added to it, which heightens the colour and make the pineapple flavour more pronounced.

I usually find that with cakes that have fruit pieces in them have 3 definitive layers.
1. The really moist crumb cakey bit
2. The slightly more soggy/softer bit of cake that surrounds the fruit
3. The fruit which is slightly caramelised and sticky, bursting with sweet juices
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Although a Pina Colada doesn’t contain ginger, along with the orange, I feel that it strengthens the pineapple and coconut flavour. And what is a Pina Colada without rum, which I put at the bottom on the tin and drizzle it over the bottom and top when the cake comes out the oven as some of the alcohol evaporates during baking. I served this with clotted cream ice cream which adds the creamy element. You can serve this with vanilla ice cream or coconut ice cream if you can find it.

For the sticky glaze…
50g caster sugar
25g brown sugar
1/2 tsp ground ginger
35g butter
2 tbsp rum
1/4 tsp salt
4 pineapple rings
8 glacè cherries

– Combine all dry ingredients together then sprinkle onto a lined 8″ cake tin with greaseproof paper.
– Dot the butter around the tin and drizzle with the rum.
– Fit the pineapple rings around the tin and place the cherries in the gaps.
– Set aside

For the cake…
140ml coconut milk
30g coconut, toasted
2 eggs
60g soft brown sugar
1/2 zest of orange
190g flour
1tsp salt
1/2 tsp baking powder
50ml butter, melted
30g pineapple, chopped

– Add the toasted coconut to the milk and allow to soak.
– Rub the sugar with the orange zest with the sugar to release the essential oils.Whisk the eggs and sugar together till light and foamy.
– Fold in the dry ingredients, then the butter and toasted coconut milk till combined. Fold in the pineapple pieces and pour into the tin.
– Bake at 160°C for 25-35mins
– Leave to cool slightly for 5 mins in the tin before pouring on the soaker.

For the soaker…
3tbsp coconut milk
50ml rum

– Combine all the ingredients together. Pour half on the bottom of the cake, flip it out of the tin and pour the rest on the top.
– Serve warm with ice cream.

Oh So Sweet Baker’s Notes:
– You can use tinned pineapple chunks/ rings or fresh pineapple
– For the soaker and glaze you can use dark or white rum. I used dark rum and coconut flavoured rum.
– To make this children friendly omit the alcohol. Use pineapple juice instead if you wish

Oh So Sweet Baker x

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