Description
Piña colada - strained the pineapple is a traditional Caribbean cocktail containing light rum, coconut milk and pineapple juice. Pina colada is the official drink of Puerto Rico. It is known to all. Today I propose you the recipe of the cake on the basis of these three ingredients. Cupcake - miracle moist structure, amazing taste, subtle aroma... and wanted to go there... in Puerto Rico, Golden beaches, to the warm sea... on Christmas I want to give this cake to my wonderful friend - She Strilets (the site is known as Диана1616).
Ingredients
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Flour
250 g
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Leavening agent
1 tsp
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Soda
1 tsp
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Salt
0.333 tsp
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Butter
115 g
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Brown sugar
55 g
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Rum
1 Tbsp
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Coconut milk
240 ml
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Chicken egg
2 piece
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Pineapple
75 g
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Powdered sugar
120 g
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Juice
3 Tbsp
Cooking
To prepare products to have everything at hand. Pineapple (fresh or canned) cut into small cubes.
To turn on the oven to 180*C. baking dish with a diameter of 20-22 cm grease with butter, lay a parchment, which is also lubricated.
If you forgot to pre-take the butter out of the fridge, don't worry. Put the butter on a plate, heat the gas over a small saucepan or an enamel mug and cover with a saucer of butter. A couple of minutes the oil will be of the desired consistency and will not drown like in the microwave.
Mix the flour, baking powder, soda and salt and sift all together.
In a large bowl, beat the butter, sugar, (by the way, butter is already quite soft, but holds shape)
Then drive to the mix one of the eggs and add the rum. Again, mix on medium speed.
Add coconut cream and mix until smooth (at first it may seem that the dough is not going and looks like curdled milk, but in the end, consistency in the process for a thorough mix will be correct and usual).
To this mixture, stir in the flour, adding it gradually and stirring with a whisk until dissolved.
Add pineapple and gently stir the dough with a spoon.
Pour the batter into the pan and flatten. Bake for 45-55 minutes (up to dry toothpicks).
Ready pie to cool for 10 minutes in pan, then gently remove and place on the grill. When the cake has cooled slightly, you can across the surface often pierce it with a toothpick and using a brush soak it with 2 tbsp of pineapple juice, for more flavor. added a little rum. Then give the cake to cool completely.
In a small bowl mix powder and salt and pour 1.5 tbsp of pineapple juice. Using a whisk gently mix until all the powder has absorbed the liquid. The remaining juice add gradually until the icing reach the consistency of a paste, it should not be too thin, so as not flowed out of the pie. Pour icing in center of cake and using a cooking spatula or table knife to level, starting from the center across the surface. Top can be sprinkled with coconut.
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