Grilled Piña Colada Cake
Transport your taste buds to a tropical paradise with this incredibly fun and delicious Grilled Piña Colada Cake! Baking a coconut-infused cake right inside a fresh pineapple on the grill not only imparts a fantastic smoky-sweet flavor but also makes for a stunning presentation. This easy grilled dessert is perfect for summer parties, so get ready to impress your guests with this unique grilled cake recipe that’s surprisingly simple to make!
Yield: about 6-8 servings
Prep Time: about 15 minutes
Cook Time: about 45-55 minutes
Special Equipment: grill, but can be made in oven
Ingredients
1 whole, ripe pineapple
One (15.25 oz) box coconut cake mix Note: the entire mix might not be used, depending on the size of the pineapple, but it can be saved
1 stick or ½ cup unsalted butter, sliced into thin pats
A few pinches of salt
Coconut flakes
Garnish suggestions: Ice cream, whipped cream, nuts
Directions
Prepare your Pineapple: Carefully slice the pineapple in half lengthwise, right through the leafy crown. Brush the pineapple with oil and place face down on a hot grill. Allow to cook 5-10 minutes until you get grill marks. Remove from heat and allow to cool slightly. Using a sturdy spoon, a pineapple corer, or a sharp knife, scoop out the vibrant yellow flesh, leaving about a ½-inch thick shell. Be careful not to pierce through the bottom or sides! Roughly chop the scooped-out pineapple flesh into bite-sized pieces. You'll want about 2-3 cups of chopped pineapple.
Fill the Pineapple "Bowls": Divide the chopped pineapple flesh evenly between the two hollowed-out pineapple halves. Evenly sprinkle the cake mix over the chopped pineapple in both halves. Do NOT stir! Arrange the pats of butter evenly over the top of the dry cake mix. Sprinkle a pinch of salt and some shredded coconut over the top.
Grill or Bake: Preheat your grill for indirect heat to about 350-375°F. If you have multiple burners, light only one side and place the pineapple halves on the unlit side. If using a charcoal grill, push coals to one side. Carefully place the filled pineapple halves directly on the grill grates over the indirect heat. Close the lid. Cook for approximately 45-60 minutes until the top is golden brown, the cake is no longer powdery, and the fruit is bubbling. If using an oven, preheat oven to 375. Place the filled pineapple halves in a baking dish and bake 45-60 minutes. This can also be made in a baking dish.
Cool and Serve: Carefully remove the pineapple halves from the grill or oven. Let them cool slightly for about 10-15 minutes before slicing. Serve warm, perhaps with a sprinkle of shredded coconut, a scoop of vanilla ice cream, or a dollop of whipped cream for the ultimate tropical dessert experience!
