Dessert // Pies

Pie "Pina Colada"

  • flour - 2 cups
  • soda - 3/4 cup salt
  • - 0.5 teaspoon
  • butter - 8 Art.
  • spoons of brown sugar - 0.25 cups
  • dark rum - 1 tbsp.Spoon
  • eggs - 2 pieces (at room temperature)
  • coconut cream - 1 cup
  • fresh pineapple slices - 0.5 cups
  • rum - 1-2 Art.spoons (impregnation optional)
  • pineapple juice - 2 tbsp.spoon (impregnation optional)
  • powdered sugar - 1 cup (for glaze)
  • salt - 1 pinch (on the glaze)
  • pineapple juice - 1.5 - 3 tbsp.spoons (for glaze)

1. Cut a fresh pineapple into pieces.Preheat oven to 175 degrees.Grease a round baking pan with oil and pave cut out a circle of parchment paper, then grease the parchment.2. Mix the flour, baking powder, baking soda and salt in a bowl.In a large bowl, beat butter and brown sugar with a mixer at medium speed.Add eggs, one at a time, and rum.Add coconut cream and stir.Add flour mixture in two parts and mix until smooth.Using a rubber spatula, stir the dough with bits of pineapple.Pour batter into prepared pan and smooth

.3. Bake until golden brown, 35 to 40 minutes.Allow to cool in the form of 10 minutes, then remove to a rack and remove the parchment.For extra flavor, until the cake is still hot, you can lubricate the rum or pineapple juice.Give the cake to cool completely at room temperature or in the refrigerator if you do not have time to wait.4. After complete cooling to put the icing sugar and salt in a bowl, mix with 1 1/2 tablespoon of pineapple juice and beat until the consistency of a thick glaze.Add extra pineapple juice (about a teaspoon or more), if the glaze seems too thick.Pour the cooled cake frosting.Serve immediately or refrigerate for 20 minutes to glaze thickens slightly.

Servings: 8-10