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Piña colada cocktail fancies

Fondant fancies on a cooling rack

Piña colada cocktail fancies

Name: Piña colada cocktail fancies
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Makes 28
Ingredients: 250g butter softened (plus extra for the tin); 4 large eggs; 250g golden caster sugar; 250g self-raising flour; ½ tsp baking powder; 1 tsp vanilla extract; 6 tbsp coconut rum; 100g butter softened; 100g icing sugar; 1 tsp milk; 6 tsp pineapple jam; 1kg pack fondant icing sugar; a few drops yellow food colouring; runny white icing; dried pineapple pieces; coconut flakes

Miriam Nice

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Makes 28

More effort

Prep: 1 hr

Cook: 30 mins

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Bake these boozy little cakes for afternoon tea, or as a sweet canapé for a party. Coconut rum and pineapple jam evoke the flavour of the classic cocktail

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the base cakes

250g butter

softened (plus extra for the tin)
4 large eggs
250g golden caster sugar
250g self-raising flour
½ tsp baking powder
1 tsp vanilla extract
6 tbsp coconut rum

For the filling

100g butter

softened
100g icing sugar
1 tsp milk
6 tsp pineapple jam

For the icing

1kg pack fondant icing sugar
a few drops yellow food colouring

To decorate

runny white icing
dried pineapple

pieces
coconut flakes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal323
fat11g
saturates7g
carbs51g
sugars43g
fibre0.4g
protein3g
salt0.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm tin and line with baking parchment. Put the cake ingredients in a bowl except for the rum. Whisk until smooth using an electric whisk, then transfer to the tin, smooth out and bake for 30-35mins until a skewer inserted in the centre comes out clean. Leave to cool completely.
step 2

Meanwhile, for the filling, whisk the butter, icing sugar and milk together until smooth, then transfer to a piping bag.
step 3

When the cake is cold, slice off the top so it’s flat, turn over, trim and cut into neat, approx. 4cm squares (four squares across and seven down). You should have 28. Dip each one briefly in the rum and sit dipped-side up. Put a tiny dot of pineapple jam on top of each cake, then pipe a raspberry-sized ball of the buttercream filling on top of each one.
step 4

For the icing, mix the fondant icing sugar, yellow colouring and enough water to make it a condensed milk consistency. Put the cakes on wire racks set over trays to catch the drips, then coat each one in the icing. The best way to do this is to hold each one over the bowl of icing on a slotted spoon then generously drizzle over the icing with a tablespoon. Remove from the slotted spoon with a cutlery knife and sit on the rack to dry. Drizzle with runny white icing and garnish with dried pineapple pieces and coconut flakes. Serve in cake cases, if you like. Will keep for two days in an airtight container.
Why not also try our strawberry daiquiri and espresso martini fancies?

Recipe from Good Food magazine, May 2019

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