Name: Pinacolada Cake recipe by Kaveri Obhan at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: 1 cup butter, at room temperature; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt (skip if using salted butter); 2 cups granulated sugar; 6 eggs at room temperature; 1/4 cup dessicated coconut; ½ cup milk; 3 tablespoons rum ( or pineapple juice for non-alcoholic version ); ¾ cup curd; 1 teaspoon vanilla extract; ½ teaspoon coconut essence; 4 canned pineapple slices, drained and crushed

Ingredients Serving: 12

1 cup butter, at room temperature
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (skip if using salted butter)
2 cups granulated sugar
6 eggs at room temperature
1/4 cup dessicated coconut
½ cup milk
3 tablespoons rum ( or pineapple juice for non-alcoholic version )
¾ cup curd
1 teaspoon vanilla extract
½ teaspoon coconut essence
4 canned pineapple slices, drained and crushed

Instructions

Preheat the oven to 175 degrees C. Grease and flour a bundt cake pan.
In a bowl, whisk together the flour, baking soda, and salt.
In another large bowl, beat butter and sugar using an electric beater, until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Next, add the milk and rum/pineapple juice. Beat until combined.
Add the flour mixture alternatively with the curd mixing on low speed until just combined. Do not over mix.
Stir in the vanilla, coconut extract, dessicated coconut and crushed pineapple with a spatula.
Pour the batter into the prepared bundt pan. Bake in the middle rack for about 1 hour. Insert a toothpick in the middle and check if the cake is done
Cool the cake in the pan for 10 minutes. Invert cake on to a cooling rack lined with parchment paper and cool completely.

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