Introduction: Caramelized Piña Colada Cake
It's BBQ-season, so time to convert some indoor recipes for use on the grill. My birthday is during the BBQ-season and I had guests come over to celebrate. I like to BBQ, so I combined it all and made a cake on the BBQ. I adjusted a recipe from a cake I had made once before and I thought would be really good from the grill.
The cake we'll be making is based on a recipe for a cocos-pineapple cake. I thought it would be nice to use spiced rum to give the pineapple extra flavor. The original cake is nice and moist which makes it less likely to turn dry on the BBQ. And due to the amount of sugar in the cake mixture (mixed with cocos rasp instead off flower) it is possible to caramelize the outer layer of the cake giving it a crunch and extra sweetness.
It turned out the 'special' cake ingredients were also the ingredients of Piña Colada, so the Caramelized Piña Colada Cake was born.
(I used a gas barbecue for this cake, but all types of BBQ with lid and with the option to cook indirectly can be used)
I've entered this BBQ Piña Colada recipy in the BBQ Showdown. So if you like it, please vote for it.
Step 1: Ingredients
Cake ingredients (1 cake serves 10 - 12):
- Desiccated coconut (250 gr. + little extra to coat baking tray)
- White caster sugar (250 gr.)
- Pineapple (200 gr.)
- Flower (30 gr.)
- 1 egg
- Milk (100 ml.)
- Spiced rum (50 ml.)
- Butter (60 gr. + little extra to coat baking tray)
- Pineapple (2.5 + 1.5 slices)
- White caster sugar (2 Tbsp.)
- Spiced rum (1 Tbsp.)
- Water (0.5-1 Tbsp.)
- Kitchen knife (for cutting the pineapple)
- Mixing bowl (for mixing the cake ingredients)
- Small disposable aluminium baking tray (for melting the butter for the cake batter and for making the topping, mine were 450 ml)
- Large disposable aluminium baking tray (for the cake, mine were 3600 ml)
Step 2: Mix Cake
Let's get started.
- Put the small baking tray on the BBQ with the milk, spiced rum and butter. The mixture should not be put to boil, only the butter should be melted.
- Mix the coconut and the sugar in the mixing bowl while the milk-mixture is on the BBQ.
- Add the milk to the coconut-mixture and mix.
- Add the egg and flower to the coconut-mixture and mix.
- Cut the pineapple in small pieces and add to the mixture.
Step 3: Bake Cake
When all ingredients are mixed it is time to put it into the baking tray and on the BBQ (180°C / 355°F).
- Coat the large baking tray with butter. (Tip: Put the baking tray on the BBQ for a couple of seconds. The butter melts by the heat of the tray, making it easier to coat.)
- Sprinkle the desiccated coconut in the tray. It should stick to the butter. Coat the entire tray and remove excess coconut. The layer of butter and coconut should prevent the cake from sticking to the tray.
- Add the cake batter to the tray.
- Bake the cake in direct heat for approximately 5 minutes (with lid closed to keep the heat in the BBQ). This caramelizes the bottom layer of the cake.
- Move the cake to indirect heat until finished. It should takes approximately an additional 30 minutes.
- Let the cake cool down.
Step 4: Add Topping
While the cake cools down we can start on the topping. The topping consist of caramelized pineapple and a coat of BBQ-made 'jam'.
- Add 2.5 slices of pineapple to the BBQ and grill/caramelize both sides. (Optionally: For extra goodieness the slices can be coated with caster sugar.)
- Cut the leftover pineapple slices in very small pieces and add to the small baking tray.
- Add the other ingredients to the tray and place on the BBQ (in direct heat).
- Stir until the sugar is dissolved and the mixture is a little thickened.
- Remove the 'jam' from the BBQ.
- Coat the cake with the 'jam'.
- Cut the caramelized slices in quarters and add on top.
Now that's done serve while still a little warm. Made too much, keep it in the fridge and finish the rest in one or two days. ENJOY!!
This is an entry in the
BBQ Showdown Challenge