Pina Colada Cake

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Title: Pina Colada Cake
Yield: 1 9" cake
Categories: Bakery, Cakes, Vegan


1/2 c Pineapple juice concentrate
-- (frozen)
1/3 c Apple juice concentrate
-- (frozen)
1/2 c Crushed pineapple
-- (well drained)
1/4 c Margarine
1/2 ts Vanilla extract
2 c Whole wheat flour
2 ts Baking powder
1 ts Baking soda
1/2 c Crushed pineapple
-- (well drained)
1 1/2 c Coconut milk
3 tb Arrowroot
1/4 c Pineapple juice concentrate
-- (frozen)
1 1/2 c Crushed pineapple
1 tb Arrowroot
Unsweetened shredded coconut

Get all ingredients out so they can come to room temperature.
Preheat oven to 350F and oil an 8" or 9" cake pan.

Blend first 5 ingredients together in a blender until smooth. Pour
into mixing bowl and sift next 3 ingredients on top of blended
mixture. Beat dry ingredients in well till all lumps are gone -- but
no longer. Be careful not to overmix. Fold pineapple into batter and
pour into oiled cake pan. Bake for 40 to 45 minutes, till a toothpick
inserted in the middle comes out clean. Remove from oven and allow to
sit in cake pan for about 15 minutes before turning onto a cooling
rack. Sprinkle entire surface of warm cake with shredded coconut and
allow to cool.

While cake is baking, mix coconut milk and arrowroot in a saucepan
till arrowroot dissolves. Put pan on heat and stir constantly till
mixture boils and thickens. Add juice concentrate and stir in,
continuing till mixture re-boils and thickens. Remove from heat and
cool. Do the same in a separate pot with crushed pineapple and

When cake, thickened pineapple and thickened coconut milk are cooled,
split cake in half so you have two layers. Spread thickened coconut
milk over entire surface of cake like an icing. Sprinkle entire
surface with shredded coconut and refrigerate till serving time.

Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol" Posted by
Karen Mintzias