- Prep Time : 15 minutes
- Cook Time : 25 minutes
- Yield : 8
- Ground Cinnamon - 1/2 Teaspoon
- Baking Powder - 1 1/2 Teaspoons
- Medium Eggs - 2
- Sugar and Crumbs Chocolate Coconut Natural Flavoured Cocoa Powder - 3 Tablespoons
- Desiccated Coconut - 20g (3/4 oz) for dusting
- Milk - 1 Tablespoon
- 0% Creme Fraiche - 150g (5 1/2 oz)
- Sugar and Crumbs Coconut Natural Flavoured Icing Sugar (or any flavour of your choice) - 1 Heaped Tablespoon
- Desiccated Coconut - Toasted - 20g (3/4 oz) for dusting
- Pineapple Pieces - 130g (4 1/2 ozs) Fresh or tinned
Lighter Chocolate Pina Colada Cake
1. Lightly grease and line with baking parchment a 20cm square cake tin. (I used a 22cm and the result was fine.)
2. Pre-heat the oven to 190 C, 180 C fan,Gas mark 5.
3. Put the spread, sugar, cinnamon, baking powder, eggs and milk in a large bowl. Sift over the flour and cocoa powder. Beat with an electric whisk until the mixture is smooth. Adding a little extra milk if necessary to make a soft dropping consistency. Spoon mixture into tin and level the surface.
4. Bake in the middle of the oven for 20/25 minutes. Leave to cool slightly for 5 minutes before transferring to a wire rack to cool completely.
5. Drain the tinned pineapple well, reserve 1/3rd and place the rest in a bowl together with the crème fraiche and Sugar and Crumbs Coconut Natural Flavoured Icing Sugar. Mix together very gently.
6. Spoon the crème mixture over the cooled chocolate sponge and decorate the top with the reserved fruit and toasted coconut. Enjoy!