Pina Colada Cake

I created this cake to enter the Lurpak Butter Challenge – a recipe competition to find great ways to use Lurpak Butter. The competition is just about to enter the judging phase, so I will let you know how I get on.

Ingredients:

Cake:

  • 200g/7oz Lurpak Butter (unsalted variety), softened
  • 200g/7oz white sugar
  • 4 eggs
  • 150g/5oz plain flour
  • 50g/2oz self-raising flour
  • 1 teaspoon white rum (e.g. Barcardi or Malibu)
  • 2 teaspoons coconut cream
  • 200g/7oz pineapple pieces (drained if from a can – reserve the juice to make the icing)

Pineapple Buttercream Icing:

  • 125g/4oz Lurpak Butter (unsalted variety), softened
  • 250g/9oz pure icing sugar, sifted
  • 4 teaspoons pineapple juice

Method:

  • Preheat the oven to 160C/140C fan forced/320F.
  • Grease and line a 18cm/7in round cake tin.
  • Beat the Lurpak Butter and the sugar in a large bowl using an electric mixer until light and fluffy.
  • Add the eggs one at a time, beating well after each egg is added.
  • Sift in the flours, then fold in the rum, coconut cream and pineapple pieces.
  • Spoon into the prepared tin and bake for approximately 1 hour and 15 minutes, testing during the last ten minutes to see whether a skewer inserted into the centre comes out clean.
  • Leave to cool in the tin for 5 minutes, then transfer to a wire rack until completely cool.
  • To make the icing, beat the Lurpak Butter in a medium bowl with an electric mixer until light and fluffy. Gradually add the icing sugar, continuing to beat as you add. Finally add the pineapple juice and beat well.
  • Once the cake is cooled, spread over the icing and serve.
  • Enjoy!
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3 Responses to Pina Colada Cake

  1. brianporter23 says:

    I made this cake for a family party on 4th July and it was wonderful. Everyone loved it and it didn’t last long!!

    Brian

  2. Pingback: Spaghetti with Mushrooms, Thyme and Butter Sauce | Recipe Adaptors

  3. Pingback: Moroccan Roast Chicken and Vegetables | Recipe Adaptors

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