Now you can have your cake and drink it, too! Adding the flavors of a favorite fruity cocktail puts an even more tropical twist on an already luscious dessert!
I’m not sure if I’ve ever mentioned just how much I adore pina coladas.
Fun fact: I freakin’ love pina coladas.
I mean…sure. You might have caught a whiff of obvious fondness from the smoothie, rum cake, and cupcakes that I whipped up in the name of tropical-flavored blender booze; but I think this Pina Colada Tres Leches Cake is the perfect white flag.
As in “I surrender to all things Pina Colada.”
In honor of National Pina Colada Day (which happens to be today), Shark Week (mildly relevant, and also this week), and the last day of Blogiversary Week, let’s just dive right in to this thang face first.
How are you guys doing, today? Seriously. I sincerely want to know.
Personally, I feel pretty damn conceited today.
I mean, I’ve spent the last four days pretty much talking about myself: the things that I love, the dreams that I have, the goals that I shoot for. My blog this, my anniversary that.
For the most part, that’s how most of my blog posts sound. Yakking about my random life, sharing little stories from my childhood, but never getting too terribly deep.
But, it’s still always about me.
I like to keep things around here light and fun. I mean, this is a food blog, after all, not a psychiatrist’s office.
One of these days, though, I may open up a little more.
It may be about something happy, it may be a sad occasion. It might very well be a stressful situation in my life that I feel I just have to vent about to tens of thousands of people who really only know me as a woman with a cute dog, a sweet husband with maaad kitchen skills, and a penchant for baking, thanks to her Nana.
Basically, everything you can learn about me in the first 20 seconds on my front page.
If I did open up, would you still listen?
That questions begs another: how many of you actually hang out long enough to do anything but scroll through the pretty photos, pin the recipe, and move along?
As an avid blog reader, I know that people do somehow connect with the bloggers they faithfully follow, and I’m trying to find that connection with each and every one of you.
It takes time to move past a simple comment about how good a recipe looks, and on to something more authentic and less generic. What will make you stay? What will make you want to know my story through my recipes?
Have any of you guys ever made any of my recipes? I read it all the time, that you’re planning to make such-and-such this weekend for your boyfriend’s nephew’s dog’s sister-in-law’s bat mitzvah, or whatever. But how many people actually follow through?
I guess I’m still trying to find my place in this food blogger world. I know I got a late start, but I still have a lot to bring to the table, and it’s not all necessarily food!
And ultimately, it’s only been a year. I have a ton left to show you.
So much for not getting deep.
Well, now that that’s out of the way – cake!
By the way…I just ate the last piece of this. Jealous?
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 large eggs, separated
- 1 cup granulated sugar
- ¼ cup reserved pineapple juice (from can)
- 1 teaspoon vanilla extract
- 2 Tablespoons dark rum
- ½ teaspoon cream of tartar
- ¾ cup crushed pineapple, drained with juice reserved
- 1 can unsweetened coconut milk
- ½ cup (120 ml) sweetened condensed milk
- ½ cup (120 ml) evaporated milk
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut rum
- 1½ cup heavy whipping cream
- ¼ cup confectioner's sugar
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ teaspoon coconut rum
- ½ cup coconut chips
- Pineapple wedges, for garnish
- Maraschino cherries, for garnish
- Preheat oven to 350 degrees F. Generously grease a 9x13-inch baking pan and set aside.
- Combine the flour, baking powder, and salt in a bowl and whisk together. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, beat the egg yolks and sugar on medium high speed about 5 minutes, until thick and pale yellow.
- Stir the pineapple juice, vanilla and rum in on low speed. Add the flour mixture and gently fold in.
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium high speed until soft peaks form. Very gently fold the egg whites into the batter in 3 additions - don't worry if there are a few white streaks. Stir in half of the crushed pineapple.
- Pour the batter into the prepared baking pan. Spread the remaining pineapple on top of the batter.
- Bake until the cake is golden and the center bounces back when touched gently, about 30 minutes.
- Let cool completely.
- In a medium bowl, combine the milks, vanilla and rum, whisking to combine.
- Use a skewer or fork to poles holes in the cake, reaching down to the bottom. Pour the milk mixture over the cake, being sure to soak the whole top. Cover and chill in the refrigerator for 3-24 hours.
- Combine the heavy cream, sugar, vanilla and coconut extracts, and rum in the bowl of a stand mixer fitted with a whisk attachment. Whip until cream reaches soft-medium peaks.
- With a rubber spatula, spread the whipped cream over the top of the cake. Top with coconut chips, slices of pineapple and maraschino cherries.
Covered cake will keep in the fridge for up to 5 days.
Do you connect with other people through food?
The last giveaway of the week is a big one! Thank you from the bottom of my heart for visiting, reading, commenting, and showing your love this year – this blogging thing wouldn’t be the same if it weren’t for all of you!
So, how’s about a cool hundred to spend at Amazon? (Thanks again to THE SPECKLED PALATE, FEAST + WEST, AND PLATING PIXELS FOR HELPING SPONSOR TODAY’S PRIZE!)
GIVEAWAY HAS ENDED! SORRY!
IN THE SPIRIT OF FULL DISCLOSURE, THIS POST CONTAINS AFFILIATE LINKS, MEANING THAT I MAY RECEIVE COMMISSIONS IF YOU DECIDE TO PURCHASE ANYTHING FROM COMPANIES I AFFILIATE WITH. I ONLY EVER RECOMMEND PRODUCTS & SYSTEMS THAT I USE AND LOVE MYSELF, AND MY AFFILIATE COMPANIES DO NOT MONETARILY INFLUENCE ANYTHING I POST ABOUT.