Have no fear, this Friday the 13th is your lucky day. Why? Because we have an AWESOME guest blogger here today with an amazing recipe for Featured Foodie Friday, Chef Dennis. If you missed it, I guest posted for him a while back with my Potato Gnocchi w/ Jerk Chicken on Green Pea Puree recipe. If you are not already following his blog, you need to. He is full of great advice and wonderful recipes.
As for this cake? For all of you who are stuck in rainy/snowy/cold/cloudy weather or didn’t get the chance to take a vacation this spring break, this cake is your way to indulge and transport yourself here with me in Hawaii. I do have to admit, I had indulged in my first Pina Colada since being here last week and it has me wanting to bake this cake ASAP.
Pina Colada Cake
To all of you that don’t know me, I’m Chef Dennis and it’s my great pleasure to be here today guest posting on Jenny’s blog, Savour the Senses! I don’t get to do too many guest posts because of the time constraints of my job, my blog and well you get the picture….hectic is not the word!
When Jenny asked me about guest posting and told me the date, I was overjoyed because it fell right into my spring break, let’s call it perfect timing!
When thinking about what to make for my guest post, I knew I wanted something to help transport me to warmer climate, or at least give me that feeling. So I took a chance and made a dessert that felt a just a little tropical to me, a Pina Colada Cake! Coconut is not something that you see on my blog, because my wife hates coconut, and as any man that has lived as many years as I have will tell you, “If Mama Ain’t Happy…… Nobody Happy!”
So I made this lovely cake, and even added a little more coconut to the topping (I was feeling reckless!) Took my pictures and devoured a slice (or two) and promptly gave away the rest to neighbors…..just like it never happened….sigh.
Well you get the idea!
It was a very tasty cake, the flavors of coconut were subtle, and the fresh pineapple went perfectly with this not overly sweet cake. The Frosting had hints of coconut, and as I mentioned in the recipe, I think toasting the coconut would not only have helped the flavor but also the appearance of the cake, adding some contrast.
I also think that a good brushing of pineapple juice and dark rum would have kicked up the cake another notch, so I would definitely advise doing that too. That was mentioned in the original recipe by Smitten Kitchen.
This is the perfect guest post for my Hawaiian adventure. Thanks for being a part of my Featured Foodie Friday Chef Dennis, I am so happy you were able to stop by! If you or somebody you know would like to be a part of Featured Foodie Friday please e-mail me at savourthesenses (at) gmail (dot) com and we can get you scheduled!