Cake drizzled with coconut rum, topped with pineapple, cream and a little lime zest. Yum!
Pina Colada Pudding
500g Vanilla Cake Mix
60ml Rapeseed Oil
60ml Vegetable Oil
300ml Double Cream
1 Pineapple, chopped
4 tbsp Coconut Rum
Zest of 1 Lime
Pre-heat oven to 180C/160C (fan)/Gas Mark 4.
Make the sponge cake using the rapeseed oil, according to the instructions on the packet. Allow to cool.
Divide the cake into 8 pieces.
Place a piece of cake in the base of each serving glass and drizzle with coconut rum.
Whip the cream until soft peaks form.
Add a layer of pineapple to each glass, followed by a layer of whipped cream.
Repeat with the remaining cake, pineapple, and cream.
Top each pudding with a sprinkling of lime zest.
Keep refrigerated until serving.