Pina Colada (makes 12 muffin size cakes)
Ingredients
110g (4 ounces) butter, softened
150g (5 ounces) caster sugar
2 eggs
225g (8 ounces) Gluten Free self-raising flour
150g pineapple, cut into small chunks
160ml coconut milk
Cooking instructions
- Preheat oven to 160-180 deg C (325-350 deg F).
- Line muffin tray with paper cases.
- Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
- Beat in eggs, flour, and coconut milk.
- Stir in pineapple chunks.
- Divide mixture among cases.
- Bake for 25-30 minutes.
- Place cakes on a wire rack to cool.
To decorate (for 12 muffin size cakes)
Ingredients
350g caster sugar
2 egg whites
4 tablespoons coconut rum
12 cocktail umbrellas
12 fresh coconut chunks
12 Maraschino cherries
Instructions
- Whisk caster sugar, egg whites and rum in a heatproof bowl placed over a bowl of hot water.
- Whisk until the mixture turns warm and the sugar dissolves.
- Remove from heat and continue to whisk until mixture is cold and stands in stiff peaks.
- Pipe in a swirl on top of cakes.
- Add a chunk of fresh coconut.
- Spear a maraschino cherry with the cocktail umbrella and stick in top of cake.
Have a sweet day!