Mini Piña Colada Loaf Cakes

Name: Mini Piña Colada Loaf Cakes
Cook time: 20 min
Total time: 45 min
Ingredients: 165 g (5¾ oz/¾ cup) granulated sugar; 3 medium eggs; 1 tsp orange extract (optional); 3½ tbsp pineapple juice (from a tin or carton); 255 g (9 oz/scant 2 cups) plain (all-purpose) flour; ½ tsp bicarbonate of soda (baking soda); ½ tsp bicarbonate of soda (baking soda); 1½ tsp baking powder; 215 ml (7¼ fl oz/scant 1 cup) chilled coconut milk (from a tin), or regular whole milk; 215 ml (7¼ fl oz/scant 1 cup) chilled coconut milk (from a tin), or regular whole milk; 120 g (4¼ oz) butter, at room temperature; 2 tbsp rum or coconut rum (or more pineapple juice if you prefer); 2 tbsp rum or coconut rum (or more pineapple juice if you prefer); 2 tbsp rum or coconut rum (or more pineapple juice if you prefer); 280 g (10 oz/2½ cups) icing (powdered) sugar; desiccated (shredded) coconut or coconut flakes, to decorate; desiccated (shredded) coconut or coconut flakes, to decorate

Preparation info

Makes:
8
mini loaf cakes

Difficulty
Easy
Ready in
45 min

Appears in

Part-Time Baker

By Florence Stanton

Published 2024

About

For those who lean towards fruity cakes as opposed to chocolate, these coconut cakes are a teatime delight. Mini loaf tins tend to be pretty easy to come across now, with major supermarkets often stocking them. The rum is totally optional!

Ingredients

100 g (3½ oz) butter, at room temperature
165 g (5¾

Cake
Vegetarian

Method

Preheat the oven to 180°C fan (200°C/400°F/Gas 6) and line 8 mini loaf tins with baking parchment (the tins I use are about 8.5 x 6.5cm/3.5 x 2.5in).

In a large bowl, or the bowl of a stand mixer fitted with the beater attachment, mix the butter and granulated su