Piña Colada Petits Fours
Makes about 30 petits fours
For the Cake
2 1/2 cups all purpose flour
2 teaspoons baking powder1 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups sugar
1 cup unsweetened coconut milk
3 tablespoons dark rum
1/3 cup chopped or crushed pineapple
1/3 cup coconut flakes
For the Glaze
6 cups sifted confectioners sugar
1/4 cup water
1/4 cup dark rum
2 tablespoons light corn syrup
Toasted coconut flakes for garnish
1. Preheat oven to 350 degrees. Line a 9x13" baking pan with parchment paper and set aside. Combine flour, baking powder and salt in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs, one at a time. With the mixer on low, add the flour mixture in 2 additions, alternating with the coconut milk. Add the rum, coconut flakes and pineapple and mix on high until batter is fully incorporated, about 10 seconds. Pour batter into baking pan and bake for 40 minutes, or until a toothpick comes out clean. While the cake cools completely, make the glaze.
2. Combine sugar, water, rum and corn syrup in a saucepan and cook over low heat until well-mixed, about 5-8 minutes. Set aside.
3. Remove cooled cake from the pan and use a 1.5" circle cutter to cut petits fours (or just cut squares with a sharp knife). Use a spoon to coat the sides of the petits fours with the glaze, then drizzle the glaze over the top of the cake and garnish with toasted coconut flakes. Let petits fours set for a half an hour before serving.