It’s Pina Colada Cake time!
Lately, I’ve been into making all kinds of cakes. I don’t know why I can’t stop making cakes.
It’s not my birthday, matter of fact, it’s not Big Goo or Baby Girl’s birthday either.
It all started with my Caramel Pound Cake.
Now, I can’t stop thinking of new ways to make and eat cake!
When the wonderful people at Bare Snacks sent me a bunch of Coconut Chips to taste, well let’s just say I tasted them and I tasted them again and again!
Yes folks, their delicious!
First, I tasted the coconut chips right out of the bag. Secondly, I put them on top of my Greek yogurt.
Lastly, I said to myself, I need to taste these in a cake.
Yep, a cake that’s full of pineapple and coconut, topped with more coconut!
The cake turned out beyond delicious. You have moist, buttery, coco-nutty cake.
Then the cake is topped off with more coconut which gives every bite of the cake a nice sweet crunch.
This cake is so delicious, Baby Girl requested it for her upcoming Sweet 16 Birthday party!
BTW that’s not until December 28.
Baby Girl said she’s just putting in her request early so I want forget, lol.
It’s time people, you must make this cake. For all the coconut pineapple lovers in the world, this is the cake for you.
I must mention this, the cake taste even better the next day!
Enjoy.
Ingredients
- 3 cups flour
- 2 cups white sugar
- 1 cup brown sugar
- 1 cup pineapple juice
- 1 cup pineapple chunks
- 1 cup coconut chips
- 8 ounces cream cheese, room temperature
- 6 eggs, room temperature
- 2 sticks of butter, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 8 ounces cream cheese, room temperature
- 2 cups confectioners sugar
- 1 cup coconut chips
- 4 tablespoons butter, room temperature
- 1 teaspoon vanilla
- pineapple juice to thin to desired consistency
- pineapple chunks to garnish
Instructions
- Preheat oven to 325 degrees. Spray a bundt pan with nonstick cooking spray, set aside.
- In a mixer add butter, cream cheese, beat well for about 4 minutes.
- Add sugar and beat well for about 3 minutes more.
- Add eggs one at a time, beating 20 seconds between each egg.
- Add vegetable oil and beat 20 seconds more.
- In a cup mix vanilla with pineapple juice, set aside.
- In another bowl mix flour, salt, and baking powder.
- Drain pineapple chunks well and dry with a paper napkin to ring out excess juice, place in a small bowl with coconut chips, coat in about 1/2 cup of the flour mixture, set aside.
- To the mixer bowl alternate with flour and pineapple juice in 4 batches, beat 20 seconds between each addition.
- Scrap the sides of the mixer.
- Lastly, add the coconut chips, pineapple, flour mixture to the mixer. Mix 20 seconds more.
- Pour mixture into prepared bundt pan.
- Tap pan against the counter to remove air bubbles.
- Bake at 325 degrees for 1 hour and 15 minuts up to 1 hour 25 minutes.
- Remove cake from oven and allow to cool for 10 minutes in pan. Remove cake from pan and allow to cool 30 minutes more.
- While cake cools prepare glaze.
- Place butter, cream cheese, vanilla into mixer, beat well for about 5 minutes, add sugar and drizzle in pineapple juice until desired consistency is reached.
- Poke holes into top of cake, pour as much glaze as you like on top of cake.
- Allow glaze to set and pour more glaze again. Top with coconut chips and pineapple chunks.
