250g butter
200g caster sugar
50g golden syrup
4 eggs, beaten
2g fine salt
300g flour
1 vanilla pod, split and scraped
10ml vanilla essence
30-50ml rum
5-6 pineapple rings, cut as shown
70g caster sugar
50ml rum
1 vanilla pod, split and scraped
20g diced butter
30ml lemon juice
60g caster sugar
40g butter
120ml white rum
60-80ml coconut cream (such as Coco Lopez)
200ml fresh pineapple juice
60ml lime juice
2 cups crushed ice
Cream the butter and sugar with the golden syrup and vanilla until pale and creamy.
Alternate adding the eggs and the flour.
Add the rum at the end.
Place into the fridge
Heat a large sauté pan on a high heat, add the sugar and let it caramelise, without moving the pan too much.
Add the pineapple rings only once the sugar is a dark caramel.
Add the vanilla and cook for 3-4 minutes, until well coloured, then turn the rings over once properly coloured.
Add the diced butter and roast all over for approx. 5 minutes, until nicely caramelised.
Add the rum and lemon juice — the sauce will then emulsify.
Continue cooking the pineapple until just cooked, then remove from the pan.
Using the same sauté pan, add the sugar and make a dark caramel, then whisk in the butter. Once emulsified, remove from the heat.
Evenly place the pineapple rings in, then pour in the cake mix, filling all the holes.
Place back on the stove to caramelise the base further.
Once the caramel starts to bubble through the cake mix, place into the oven at 190°C for 30 minutes, turning halfway through baking.
Once ready, leave to rest for 10 minutes — use this time to make your piña colada, so you can enjoy both together.
Add everything to a blender.
Blend until smooth and thick.
Pour into a chilled hurricane or highball glass.
Pineapple wedge
Maraschino cherry
Fresh grated nutmeg (optional)
250g butter
200g caster sugar
50g golden syrup
4 eggs, beaten
2g fine salt
300g flour
1 vanilla pod, split and scraped
10ml vanilla essence
30-50ml rum
5-6 pineapple rings, cut as shown
70g caster sugar
50ml rum
1 vanilla pod, split and scraped
20g diced butter
30ml lemon juice
60g caster sugar
40g butter
120ml white rum
60-80ml coconut cream (such as Coco Lopez)
200ml fresh pineapple juice
60ml lime juice
2 cups crushed ice
Cream the butter and sugar with the golden syrup and vanilla until pale and creamy.
Alternate adding the eggs and the flour.
Add the rum at the end.
Place into the fridge
Heat a large sauté pan on a high heat, add the sugar and let it caramelise, without moving the pan too much.
Add the pineapple rings only once the sugar is a dark caramel.
Add the vanilla and cook for 3-4 minutes, until well coloured, then turn the rings over once properly coloured.
Add the diced butter and roast all over for approx. 5 minutes, until nicely caramelised.
Add the rum and lemon juice — the sauce will then emulsify.
Continue cooking the pineapple until just cooked, then remove from the pan.
Using the same sauté pan, add the sugar and make a dark caramel, then whisk in the butter. Once emulsified, remove from the heat.
Evenly place the pineapple rings in, then pour in the cake mix, filling all the holes.
Place back on the stove to caramelise the base further.
Once the caramel starts to bubble through the cake mix, place into the oven at 190°C for 30 minutes, turning halfway through baking.
Once ready, leave to rest for 10 minutes — use this time to make your piña colada, so you can enjoy both together.
Add everything to a blender.
Blend until smooth and thick.
Pour into a chilled hurricane or highball glass.
Pineapple wedge
Maraschino cherry
Fresh grated nutmeg (optional)
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