Wednesday, 28 November 2018

A Summery delight: Pina Colada Butter Cake

Happy Winters peeps!! With the temperatures plummeting down to ungodly levels, it is time to bring some summer sunshine back into our the form of this cake...Pina-colada Butter Cake!!

A butter cake is an all-time fav at everybody's home I guess...c'mon!! we have grown up eating it so how couldn't it beπŸ˜ŠπŸ’–πŸ’–!! It screams n laughter sharedπŸ’žπŸ’žπŸ’ž!
Here is my version of it in one of the most quintessential tropical flavor...Pina-colada!
It is moist, buttery and chock-full of flavor, as I use coconut oil and dessicated coconut in here. U will love it....if u love pineapple n coconut...I guaranteeπŸ‘
The texture, needless to say (evident from the picture) is superfine and moist.

We like our cakes mildly sweet, hence I like to use caster sugar. Also, I find caster sugar dissolves better in the batter.

Yield: 1 Loaf (Pan size: 8"X4"X3")

Pre-preparation: 1. Pre-heat your oven to 170°C/ 350°F;
2. Grease and line your loaf tin.

3 Large Eggs, room temperature
120 g Cake Flour
150 g Caster Sugar
2 Tbsp dry Milk Powder
1 Tbsp Lemon juice
1 Tbsp Honey
1/2 tsp Baking Powder
A pinch of salt
80 g Unsalted butter (slightly colder than room temperature)
35 ml coconut oil ( I use organic extra virgin
Coconut oil, it doesnt have a greasy mouth-feel)
3 Tbsp Dessicated coconut
1 tsp Pineapple extract
2 tsp Rum (omit if you are making it for kids)

1. Sift together flour, milk powder, salt and Baking Powder;
2. Whip together butter, oil and sugar till really light and fluffy (beating at low speed for longer time produces finer crumbs as opposed to a high speed beating). Beating till light and fluffy is essential to getting superfine cake crumbs, please don't skip it;
3. Add eggs to the butter mixture one at a time and whip nicely after each addition;
4.Add in honey, lemon juice, Rum and extract. Whip till mixed.
5. Fold in flour mix to the butter-egg mix in 2 batches, and mix evenly;
6. Add in dessicated coconut to the batter and mix lightly;
7. Pour the batter into your loaf pan. Cover the top of the pan with parchment paper to prevent it from over-browning (Bakes having Honey tend to brown faster, hence it is advisable to cover the top).Tap it lightly on your countertop to break any large air bubbles in the batter;
8. Pop the tin into your pre-heated oven and bake at 170°C/350°F till a skewer inserted into the centre of the cake comes out with a few crumbs. My oven took 50 minutes. Start checking your cake at 45 minutes;
9. When done, take the pan out and let it cool for 10 minutes, before unmoulding the cake on a wire rack to cool down. Slice it only when the cake is completely cool or your cake might crumble if you try to slice a hot cake.
10. Enjoy it with ice-cream, whipped cream, tea or is absolutely delish!!

Hope you will bake and enjoy it! Till next time, happy baking...πŸ‘πŸ‘❤❤


Post a Comment

Thanks a lot for visiting my blog. Your comments and suggestions are dear to me, so please feel free to post your queries here. I'll love replying to them. Tkcr.