GF Pina Colada Baba

Cake Ingredients:

150ml of milk

1tbsp of lemon juice

340g of gf self raising flour

175g of caster sugar

1/5tsp of xanthan gum

75g of melted butter

50g of vegetable oil

2 eggs

1tsp of vanilla extract

Ingredients for rum syrup:

3/4 cup of coconut milk

6tbsp of granulated sugar

1/2 cup of coconut rum

1tbsp of pineapple juice

Ingredients for coconut rum glaze:

4tbsp of unsalted butter

6tbsp of double cream

6tbsp of brown sugar

pinch of salt

2tbsp of coconut rum

1/2 cup of sweetened coconut flakes toasted

Method:

Pre heat the oven to 160C fan. Prepare your cake tins ( We used a couple of silicon donut trays.)

In a jug mix the milk and lemon juice for 10 minutes until it curdles a little.

In a separate mixing bowl add the sugar, xanthan gum and gluten free flour and mix until combined.

In the jug with the milk and lemon mixture add the eggs, vanilla, oil and melted butter and mix until combined.

After this mix, the wet and dry ingredients together in a mixing bowl, using a hand whisk as this will help not over mix it.

Transfer your cake mixture into a piping bag, cut the end and squeeze into each donut ring.

Bake in the Oven for 15 minutes until risen and golden.

Whilst the cakes are in the oven. Prepare the syrup and glaze.

For the rum syrup in a small saucepan put the coconut milk, sugar and rum and warm until the sugar has dissolved but do not boil.

Once the rum syrup is ready leave to one side until the cakes are cooked.

Once the cakes are out of the oven and cooled for 2 minutes, tip out of the tray and dip each donut in the syrup for 10 seconds or until absorbed and then place on a plate to cool.

Whilst the cakes are cooling make the coconut rum glaze by adding all ingredients to a saucepan over a high heat and bring to the boil. Stirring the mixture to dissolve the sugar. This should take 2 minutes. Then spoon the glaze over the cakes.