Pina Colada Crunch Cake: A Tropical Paradise in Every Bite
Get ready to transport your taste buds to a sun-soaked beach with our irresistible Pina Colada Crunch Cake! This delightful dessert combines the classic flavors of a pina colada cocktail with the satisfying crunch of a perfectly baked cake. Imagine impressing your friends and family with a slice of tropical heaven that’s sure to become the talk of any gathering.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Baking powder | 2 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1 1/2 cups |
| Eggs | 3 |
| Vanilla extract | 1 teaspoon |
| Coconut milk | 1 cup |
| Crushed pineapple, drained | 1 cup |
| Shredded coconut | 1 cup |
| Macadamia nuts, chopped | 1/2 cup |
For the Crunch Topping
| Ingredient | Amount |
|---|---|
| Brown sugar | 1/2 cup |
| All-purpose flour | 1/4 cup |
| Unsalted butter, cold and cubed | 1/4 cup |
| Shredded coconut | 1/4 cup |
| Macadamia nuts, chopped | 1/4 cup |
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with coconut milk. Mix until just combined.
- Fold in crushed pineapple, shredded coconut, and chopped macadamia nuts.
- Pour the batter into the prepared pan and spread evenly.
- For the crunch topping, combine brown sugar, flour, cold butter, coconut, and macadamia nuts in a small bowl. Mix with your fingers until crumbly.
- Sprinkle the crunch topping evenly over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before serving.
Tips for the Perfect Pina Colada Crunch Cake
- Room temperature ingredients: Ensure your butter, eggs, and coconut milk are at room temperature for better incorporation.
- Don’t overmix: Mix the batter just until the ingredients are combined to avoid a tough cake.
- Fresh pineapple option: For an extra burst of flavor, use fresh pineapple instead of canned. Simply chop and drain before adding to the batter.
- Toasting coconut: For added depth of flavor, lightly toast the shredded coconut before adding it to the batter and topping.
- Serving suggestion: Serve with a scoop of vanilla ice cream and a sprinkle of toasted coconut for the ultimate tropical dessert experience.
Kitchen Tools You’ll Need
- 9×13-inch baking pan
- Electric mixer (stand or hand-held)
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Toothpicks for testing doneness
Now that you’ve mastered the art of creating this tropical delight, it’s time to share the love! Whip up this Pina Colada Crunch Cake for your next gathering and watch as your guests are whisked away to a virtual island paradise. Don’t forget to snap a picture of your creation and share it on social media – your followers will be drooling over this slice of heaven! Ready to elevate your baking game? Let’s get mixing!
