Piña Colada Cake Bites
photo by Jonathan Melendez
- Ready In:
- 1 1⁄2 cups flour
- 3⁄4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 eggs
- 1 egg yolk
- 3⁄4 cup buttermilk
- 1⁄8 cup coconut oil
- 1 1⁄2 tablespoons coconut extract
- 1 tablespoon pineapple extract
- 1 teaspoon of imitation rum
- 15 drops yellow food coloring (optional)
- 1⁄3 cup sugar
- 1⁄4 cup maraschino cherry juice
- Preheat your oven to 350°F.
- Spray your cakelet or cake bite pan wells with baking spray (not cooking spray) and use a pastry brush to make sure they have a thorough coating.
- In a medium bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients. It is best if they are at room temperature. You may need to warm the oil in the microwave.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Spoon the batter into the cake bite wells and bake at 350° for 15 minutes or until they pass the "toothpick test". For larger cakelets or a loaf pan, it may take 45 minutes to be done.
- For the glaze, combine both ingredients in a small saucepan over medium low heat and allow to simmer for a couple of minutes.
- Allow the cakes to cool in the pan for at least 5 minutes on a wire rack before attempting to remove them from their wells. These are soft cakes so they may come apart if they are still too warm. The edge of a silicone spatula may help to lift them out.
- Use a pastry brush to gently glaze the top of each bite and allow them to dry on a wire rack for at least an hour.
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