Piña Colada Fruitcake

In terms of uniqueness, this Piña Colada fruitcake takes the cake! This is not your regular everyday fruitcake. For one, it does not have the characteristic dark color most fruitcakes have. Unlike other fruitcakes, this fruitcake does not also have as much fruits. In fact, the only fruits in this cake are pineapples nuggets, 1 crushed banana and coconut flakes. It’s name is derived from the fact that it is made up primarily of  characteristic flavors of Piña Colada (pineapple, rum and coconut). If you are looking for a unique fruitcake recipe, this is one you should try out. This is an adaptation of a recipe by King Arthur Flour.

 

 

 

 

 

 

INGREDIENTS:

(1) 10 Ounces (284 Grams) Dried Pineapple Nuggets

(2) 1/2 Cup Rum

(3) 1 Cup Sweetened Coconut Flakes

(4) 1 Cup Pecan Halves

(5) 113 Grams Unsalted Butter (1/2 Cup)

(6) 100 Grams Granulated White Sugar (1/2 Cup)

(7) 80 Grams Brown Sugar (6 Tablespoons)

(8) 1/4 Cup Apricot Jam or Orange Marmalade

(9) 1 Medium Banana (About 1/4 Cup Mashed)

(10) 260 Grams All Purpose Flour

(11) 6 Tablespoons Coconut Milk Powder (Optional)

(12) 1 Teaspoon Baking Powder

(13) 1/2 Teaspoon Salt

(14) 3 Large Eggs

(15) 1/2 Teaspoon Coconut Flavor

(16) Glace Cherries (Topper)

PROCEDURE:

(1) Dice the pineapple nuggets into small pieces. Place them in a small sauce pan along with the rum and heat just until the liquid starts to boil. Take off heat and allow the mixture to cool down. Place the mixture in an air tight container and leave it to sit over night.

 

 

 

 

 

 

 

 

 

 

 

 

(2) Preheat the oven to 315 degrees. You will need an 8 inch round pan with high sides, preferably a spring form pan or a pan with removable bottom. Grease the pan with oil or butter and line both the base and sides of the pan with parchment paper. The parchment paper should tower about an inch above the pan. This will protect the cake from burning.

 

 

 

 

 

 

 

(3) Place the coconut flakes in a pan and toast on medium heat until they turn brown. Be careful not to burn them.

 

 

 

 

 

 

(4) Toast the pecans also and break the halves into 2.

 

 

 

 

 

 

(5) Mash the Banana.

 

 

 

 

 

 

(6) Combine the flour, baking powder, coconut milk powder and salt in a large bowl and whisk together. If you do not have coconut milk powder, you can leave it out of the recipe. Do not substitute with regular milk powder.

 

 

 

 

 

 

(7) In the bowl of your stand mixer fitted with the paddle attachment, beat the sugars, butter, mashed banana and apricot jam until thoroughly combined. This would take about 4 minutes at medium speed.

 

 

 

 

 

 

 

 

 

 

 

 

(8) Next, add the eggs one at a time and beat after each addition. Add the coconut extract after the eggs. The mixture will look a bit cuddled. That’s fine.

 

 

 

 

 

 

(9) Next, add the flour mixture to the batter and beat just until combined.

 

 

 

 

 

 

(10) Next, add the toasted coconut flakes, toasted pecans and soaked pineapple nuggets to the batter and fold in with a spatula.

 

 

 

 

 

 

 

 

 

 

 

 

(11) Turn the mixture into your prepared baking pan and dot the edges with the glace cherries.

 

 

 

 

 

 

 

 

 

 

 

 

(12) Bake in the preheated oven at 315 degrees for 1 hour. Reduce the heat to 300 degrees and bake for another 1 hour or until a tester inserted in the middle of the cake comes out clean. Take the cake out of the oven and allow it to cool down completely in a cooling rack before taking it out of the pan.

 

 

 

 

 

 

 

 

 

 

 

 

(13) Though this cake can be consumed immediately, it is best aged for at least 2 months, preferably with rum. For a detailed note on how to age fruitcakes, click here.

For other exiting fruitcake recipes like a Traditional Christmas Fruitcake, Black Caribbean Fruitcake, Southern Fruitcake, and Creole Fruitcake, along with notes and tips on fruitcakes in general, click here.