On Tuesday I had a bit of an incident with a broken hob, and ended up burning my left hand quite badly (badly enough to take a fun trip to a&e). The doctors said I can’t get the dressing wet, and due to not being able to change the dressing, that I’d lay off the baking and cooking for a little while.
Well that lasted the whole of 3 and a half days. The day I injured myself, I had just bought a fresh pineapple with this in mind….and pineapples don’t last forever, especially asda pineapples. So I was buggared if a disabled hand was going to stop me.
I used rum flavouring rather than real rum in this recipe, as I’m not a big drinker, so using flavouring (which i already had) was much more cost effective than buying some actual rum. But feel free to use a shot of real rum instead. Also, the milk is totally interchangeable, so if you are soy free/nut free you can use coconut milk etc (i would have used coconut milk, but I had almond milk in the fridge already which did the trick).
Some of the ingredients are quite uncommon, but they are pretty interchangeable, you can use other oils or butters, make the most of what you have….be resourceful!
Ingredients (makes 10 cakes)
1/3 medium sized pineapple (about 1 cup when shredded)
1 tbsp maple syrup
1 cup self raising flour
1/2 cup caster sugar
2 tsp ground linseed
1/4 cup almond milk (plus extra for the frosting, about 4tsp)
1/2 tsp baking powder
2 tbsp coconut butter
2tbsp dessicated coconut
200g pack creamed coconut
1 cup powdered sugar
3 tsp rum flavouring
1. Preheat the oven to 180degrees. Chop the pineapple, getting rid of the skin and then blend or finely chop it. Lightly fry in 1tbsp coconut butter and the maple syrup for a couple of minutes. In a small bowl, mix the linseed with 4tsp of water, until it becomes a ‘syrupy’ consistency.
2. In a separate bowl, mix the flour, baking powder and sugar. Add the pineapple, 1/4 cup milk, linseed mixture and the rest of the coconut butter then whisk into a batter. Finally, fold in the dessicated coconut, then distribute into cases and bake at 180 for 30 mins making sure to check every 10 minutes.
4. Leave the cakes to cool. Meanwhile make the frosting using the remainder of the ingredients. Creamed coconut is very sensitive to heat, if you are working in a warm environment it should be soft enough to work with. If it is still a bit stiff, either wrap it in a tea towel (if packet is unopened) or put in a bowl and put it on a warm radiator for a few minutes. Don’t leave it longer than this, as you don’t want it to completely melt, it should have the same sort of consistency as softened butter.
5. Mix the coconut cream, powdered sugar and flavouring. Gradually add almond milk (or milk alternative of choice) until it reaches a thick consistency that it soft enough to pipe, but still thick enough to hold it’s shape.
6. When the cakes are cool, either pipe or spread on the frosting, then decorate with coconut sugar and a cocktail umbrella.