Exotic Piña Colada Bundt cake

Name: Exotic Piña Colada Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 can(s) (446 ml) Sliced pineapple; 250 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 5 Eggs (size M); 400 g Flour; 100 g Cornstarch; 1 package Baking Powder; 4 TABLESPOONS brown rum; 3 TABLESPOONS Coconut cream sweetened; 2 TABLESPOONS Coconut flake; 2 TABLESPOONS Coconut chips; 1 Baby pineapple; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 can(s) (446 ml) Sliced pineapple
250 g Butter or margarine
250 g Sugar
1 pinch Salt
5 Eggs (size M)
400 g Flour
100 g Cornstarch
1 package Baking Powder
4 TABLESPOONS brown rum
3 TABLESPOONS Coconut cream sweetened
2 TABLESPOONS Coconut flake
2 TABLESPOONS Coconut chips
1 Baby pineapple
7-10 Tbsp Fat and flour

Directions

1
Drain the pineapple and collect the juice. Cut rings into pieces. Mix fat, sugar and salt with the whisk of the hand mixer until thick and creamy. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in the egg mixture alternately with rum, 100 ml pineapple juice and coconut cream.
2
Fold in pineapple pieces. Grease a ring cake tin (2.5 litres capacity) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes.
3
Take out and let it rest in the mould for about 10 minutes. Turn over onto a cake rack. Sprinkle with grated coconut all around and let it cool down. Roast the coconut chips in a pan without fat until golden brown, remove.
4
Cut baby pineapple into slices and place on the cake. Decorate with roasted coconut chips.