Pina Colada Cake

Gluten free baking is usually quite tricky. No matter how hard you try its rare that you get that wonderful, gutenous texture in a cake. That being said, this is a gluten free cake. But believe me, the yummy rumminess is more than adequate compensation. This cake was the perfect addition to a warm summer evening. It just screams summer holiday!

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Why’s the rum gone?

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I think he enjoyed taste-testing this one.

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Boozy Pineapples

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Pina Colada Cake Recipe

2 1/2 cups gluten free flour (I used Bob’s Red Mill
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 1/2 cup sugar
3/4 cup coconut oil
2 tbsp rum or rum extract
3/4 cup coconut milk

Preheat oven to 350 F.

Mix all wet ingredients together (with the exception of the coconut milk) in the stand mixer (eggs added last) and mix until creamy.

In a separate bowl mix together flour, salt, and rising agents. Slowly add half the dry mixture to your stand mixer in halves, alternating with the coconut milk. Mix until just combined.

Pour mix evenly into two prepared 8” round tins. Bake on center rack for 45 min or until toothpick comes out clean. Allow cakes to cool.

Pineapple Filling Recipe

1 1/2 cups canned crushed pineapple

2 oz rum

2 tbsp sugar

Simmer mixture in small sauce pan until fruit is soft. Puree once cooled. Spread between cake layers.

Buttercream Frosting Recipe

3 cups powdered sugar
2 tbsp rum

1/2 cup butter (softened)
3 tbsp milk

Mix all ingredients until creamy. Frost cooled cake.

Additional Ingredients 

Shaved coconut

Maraschino cherries

…as toppings.

DSC08534It tastes like summer.

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