EggLess Pinacolada Cake

EggLess Pinacolada Cake

Pina Colada is a drink made with pine apple and Coconut cream… here tried a pinacolada cake in eggless…

This is for Eggless baking Challenge… suggested by our group member Meena..i just did the normal eggless sponge cake preparation and added the pineapple puree to it.. so got the pineapple flavor.. then with coconut.. toasted to golden color and spread over the cake..:) this is a lovely experience for me…

For Cake:
Pineapple puree:
Pineapple chunks- 1 cup
Sugar- 4tsp
Water- 1/4 cup
Flour/Maida- 1 cup
Sugar- 3/4 cup
Condensed milk- 1/4 tin
Mik- 100ml
 Baking Soda- 1/2 tsp
Baking Powder- 1/2 tsp
Vanilla essence- 1 tsp
Butter Cream Frosting:
Butter- 1/4 cup
Powdered sugar- 1 cup
Milk- 2 tsp
Vanilla essence- 1 tsp
Coconut- 1/2 cup
Cherries- 4-5 nos
* Clean the pineapple.. peel and make chunks of it..

* Take the chunks in a kadai with sugar and water..

* Cook in Low flame till the water goes up.

* Make it cool and grind it…

* Preheat the Oven for 10 mins in 180C

* Beat butter and sugar till sugar dissolves.

* Add the Condensed milk..

* Add in the full fat milk.

* Sieve the Flour, Baking powder and Baking soda..

* Add the Vanilla Essence.. mix them well

* Add the Pineapple puree..

* Mix well.. and fold the batter in a greased pan.

* Set the 180C and bake it for 30 mins

Butter Cream Frosting:

* Take the butter… make sure the butter should in room temperature.. if you taking out from the refrigerator then microwave it for 12-15 seconds..

* Add the Powdered Sugar, Milk and vanilla essence..

* Use the Electric beater and beat them for 3-4 mins on high

* Its ready..

For Topping:

* Toast the grated coconuts in a kadai till they are brown in color..

* I cooled the cake for 2 hours.. Spread the Butter cream frosting and top it with toasted coconuts and cherries..

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