Pineapple and coconut,... what a perfect combination, right!
With some pineapple in my fridge and coconut milk in my pantry, I got t his idea of a cheesecake.
I recently baked a cheesecake. Lemon and sour cherries.
And I actually wanted to bake this fantastic cake for my recipe page.
I baked this cake for a bakesale and it was pretty popular I was told.
But something went wrong with the cake base. So I froze half of the cake and we ate the other half.
Still well stocked with lemon&sour cherry cake, I didn't want to bake another one for a recipe...another time.
So I decided for something new. And because pineapple and coconut are just made for each other,...
...pina colada style it was :-)
And the cake is SO good. We just love it.
The cake is baked. I prefer the baked version to the chilled version.
I think there is not much to say about this cake.
I had a mess up,...
I had a new idea,...
and I just gave it a go.
It worked,...
....and here is the recipe for it!
Let's go....
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You need a 24cm x 24cm x 24cm x 24cm x 5cm baking dish
baking paper
For the cake base you need:
100g almond meal or flour (it not really matters)
50g coconut flour
100g white rice flour
30g tapioca starch
30g certified organic raw sugar
20g organic cold pressed coconut oil
40g Nuttelex margarine***
150-200ml almond milk
***if you do not feel comfortable with the margarine, use more coconut oil. Maybe 50g all together.
It will change the consistency of the cake base, but that is not avoidable.
Also add a pinch of pink or sea salt if you do not wish to use margarine.
The Cheese part:
350g raw cashews
1 tin (388ml) organic coconut milk***
approx. 120ml water***
10g Vanilla sugar (I use homemade, but you can use store bought of course)
50g certified organic raw sugar
1/8 tsp pink salt
35g tapioca starch
300g chopped up fresh pineapple (if you can not get fresh pineapple, use tinned pineapple).
***all together you need 550ml liquids.
I used 1 can of coconut milk what weight was 388ml.
I think that can vary from tin to tin.
Just use one tin and fill up with filtered water until you reach 550ml all together!
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Directions:
Preheat oven to 180C
1. add all ingredients for the cheese part into a high speed blender and give it a rest for about 15minutes.
Makes the cashews more smooth to blend.
(In the meantime make the dough).
Blend the cashews until smooth.
1b. also chop up the pineapple. Use the juice what will be on the plate for the batter.
Just add the juice and mix well.
2. mix all ingredients for the base into a bowl and bring together to a dough.
I just used my hands.
(Maybe you need to use more liquids. Rice flours can vary from brand to brand.
One soaks up more liquids, the other doesn't.)
When the dough is ready to use, lay the baking dish with some baking paper
and lay the dough even to the bottom of the dish.
2. fill the batter into the dish and shake carefully to get rid of any bubbles.
Top with the pineapple and bake for about 1 hour to 1:10.
3. remove from the oven and cool down completely.
Finish with some desiccated coconut and ENJOY :-)
Best is to store the cake in the fridge!
I hope you like my version of a pina colada :-)