by: Max M Rasmussen

Pina colada cake

Pina colada cake - Max M Rasmussen
A recipe I made by accident. I tried to make a coconut sponge cake. It was a bit bland. So I thought about how it could be pepped up. "Pineapple tastes well with coconut" i thought. Just like the pina coladas I had on holidays. So I made a thick pineapple syrup and poured it over. That made it really good.


The wet

  • 100 g (3.5 oz) oil, tasteless (you can use melted butter)
  • 4 eggs
  • 200 g (7 oz) sugar
  • 2 tsp vanilla sugar (optional)
  • 160 g (5.5 oz) coconut milk. (A small can)

The dry

  • 200 g (7 oz) flour
  • 2 tsp baking powder
  • 100 g (3.5 oz) coconut


  • 1 dl pineapple juice
  • 1 dl sugar


The cake

Mix the wet ingredients together into a uniform mass.

Mix the dry ingredients together.

Mix the wet and dry ingredients. Stir as little as possible. Just stir until all of the flour is wet.

Pour the batter into a spring form.

Bake 30-40 minutes at 200°C (400°F).

The syrup

Heat up the pineapple juice and sugar together until the sugar has melted.

Pour it over the cake when it is baked.

Let cool at least 20 minutes.