Piña Colada Tart

This delightful cake may look humble, but don’t let its simplicity fool you; it captures the tropical, refreshing flavor of the classic Piña Colada cocktail in every bite.

With the perfect balance of pineapple and coconut, it’s a treat that brings sunny island vibes to your table. Even better, it’s completely vegan: free from butter, eggs, or any animal products, making it a wonderful option for those who are plant-based, fasting, or simply looking for a lighter, wholesome dessert.

Whether you’re baking for friends or just treating yourself, this cake is sure to surprise and satisfy.

Ingredients:

• 1 medium, well-ripened pineapple
• 340 g flour
• 1 teaspoon salt
• 110 g coconut oil (previously refrigerated, so it’s solid) + a little liquid coconut oil for greasing
• 100 ml ice-cold water for the dough
• 110 g moist brown sugar (you can also use regular brown sugar)
• 30 g white granulated sugar
• 35 ml dark rum
• 2 packets of vanilla essence
• Shredded coconut or coconut flakes for decoration

Preparation:
In a large food processor (or a mixing bowl if you’re using a hand mixer), combine the flour, white sugar, and salt. Once evenly mixed, add the solid coconut oil and blend until the mixture resembles coarse crumbs. Next, pour in the ice-cold water and continue mixing until a cohesive dough forms.

We’ll end up with a slightly crumbly dough, which should be transferred onto a piece of cling film. Wrap it tightly, then place it in the refrigerator to chill for about 30–40 minutes.

While the dough is chilling, prepare the pineapple. Remove the leafy top, peel the skin, and cut the pineapple into quarters. Slice out the tough core from each piece, then cut the flesh into evenly sized, moderately thick slices.

Place all the pineapple slices in a bowl, then add the vanilla essence, brown sugar, and rum. Stir everything together until the slices are well coated.

Cover the bowl with cling film and place it in the fridge as well. Once the dough has finished chilling, take it out and transfer it to a floured work surface. Knead it briefly; if it’s still crumbly, gradually add a bit more cold water and continue kneading by hand until the dough becomes smooth and compact.

Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper. Using a rolling pin, roll out the dough. To transfer it easily without tearing, gently roll the dough around the rolling pin, then unroll it onto the prepared tray.

Once the dough is safely in the tray, take the pineapple slices out of the fridge and arrange them on top of the dough: be sure to leave a few centimeters around the edges so you can fold the border over later.

Brush the edges of the dough with coconut oil, then bake in the preheated oven for 25 minutes. After that, take the tart out (without turning off the oven) and sprinkle coconut flakes on top.

Return it to the oven and bake for another 10–13 minutes.

While the tart bakes for the second time, strain the juice leftover from marinating the pineapple with sugar and rum, then pour it into a saucepan. Heat it and simmer until it thickens slightly into a syrup. Once ready, remove the tart from the oven and evenly drizzle the syrup over the top.

Though this tart may not look very impressive, it tastes absolutely delicious—and I encourage you to give it a try. With every bite, you’ll be instantly whisked away to a sunny beach with warm sand and gentle sunshine.

If you try the recipe, let me know how you liked it! 😊

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