Coconut milk and pineapple cake

Maybe I named this cake as Piña colada cake, if I had added a dash of rum into the batten. I adapted and modified the recipe from the last El Gourmet’s magazine, last issue. This last week I made an appointment with my dentist to implant a tooth, so I can’t taste it, just enough to say: the cake is very good. But, my husband love the cake, saying all the time, while eat another bite, how good the cake has been

Ingredients 50 ml coconut milk 50 ml low fat milk 50g caned of fresh pineapple crushed or blended, plus 50g glazed pineapple cute in small dices 50 g butter 150g organic sugar 1 egg yolk 3 eggs white 10 ml vegetable oil, I used canola oil 120g all purpose flour 35 g cornstarch 2 Tsp baking power Pinch of salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour fluted or tube pan. Cream butter and sugar until soft and fluffy Add the egg yolk and eggs white and mix well. Combine oil and mix well Pour the flour, corn starch, salt and baking powder and batten with a wooden spatula.(or silicon spatula) Stir in blended pineapple. Then add flour and coconut milk and milk Mix carefully and pour the glazed pineapple Pour into prepared pan and bake for 50 to 55 minutes. Cool 10 minutes. To make icing for the cake stir 35ml coconut milk into 150g confectioners’ sugar until smooth. Drizzle over the warm cake