pina colada cake

Makes: One Two Layer Cake.

Ingredients:

  • 16 oz flour (3 2/3 cup flour)

  • pinch of salt

  • 1 tbsp baking powder

  • 16 oz pineapple (about 4 cups)

  • 16 oz sugar (2 1/4 cup)

  • 1 tsp vanilla

  • 1/2 tsp coconut extract

  • 1 tbsp flax meal

  • 3.5 oz water (1/2 cup)

  • 2/3 cup oil

    Icing:

  • 1 cup vegan butter

  • 3 cups confectioners sugar

  • 1 cup coconut flakes toasted

  • 1 tbsp vegan milk

  • 1 tsp vanilla

directions

  • Preheat the oven to 350 degrees.

  • on a sheet tray place your 1 cup of coconut and bake in the oven until the top portien of the flakes is golden brown. Make sure to atch this carefully even an extra minute can change the flakes to embers. set aside to cool completely.

  • Whether you are using a large pan for a rectangular cake or two circular cake pans oil the bottom and sides of the pan then dust with four. Make sure to shake out the excess. If making cupcakes add paper cups to the cupcake pan.

  • In a large bowl place your flour, baking powder, and salt. Mix with a whisk until well combined.

  • using a blender or food processor puree all of your pineapple.

  • In a blender, food processor, or using an immersion blender combine the water and flax meal. Pulse or mix this for roughly 20-30 seconds, or until it turns frothy and foamy. Now continue to mix again and slowly pour In your oil. Once your oil is all in continue to mix until you have a thick white emulsion. In another bowl combine the egg replacer with your sugar, pineapple puree, and extract, then mix with a whisk until well combined.

  • Now pour the wet ingredients on top of the dry ingredients and mix until everything just comes together, essentially when all the flour is hydrated. Try not to over mix there will be lumps which is okay, you want to avoid building Gluten.

  • Pour your cake batter into your baking dish and bake until a toothpick inserted into the middle comes out clean, depending on your dish 20-25 minutes approximately.

  • Remove from the oven and let cool completely before trying to remove.

  • If you are making cupcakes the method stays the same, you will simply fill your cupcake liners 2/3 of the way full and bake 15-20 minutes or until a toothpick inserted in the middle comes out clean.

    The Icing Method:

  • Put everything but the powdered sugar and any added liquid together in a bowl and using a mixer, hand mixer, or a whisk, mix until well combined. this includes your toasted coconut.

  • Now add in all of your liquid and half a cup of your powdered sugar, and mix again until well combined. Now add your powdered sugar one cup at a time mixing in-between additions until you have the desired sweetness and texture for your taste. You may need more or less powdered sugar than listed to attain this.
    Spread onto a cooled cake and enjoy.