Decadent Pina Colada Cake Squares with thick creamy icing. These individually portioned treats are a must for parties and end of year after-school snacks.
There are certain flavors that were just meant to go together….
Steak and potatoes. Chocolate and peanut butter. Bacon and eggs. Make that bacon and anything.
And of course coconut and pineapple.
That’s what makes a pina colada such a special beverage. It’s part cocktail, part dessert, and all creamy dreamy decadence.
There’s a rumor going around, that this girl I know once gained 13 pounds in TWO WEEKS by drinking virgin pina coladas everyday in Hawaii, whilst pregnant.
will not cannot verify whether this is truth or fiction. Just know, pina coladas are dangerous!
Even so, I took the risk today by turning this luxurious beverage into cookie bars!
Or maybe they’re more like pina colada cake squares.
I can’t decide… these luscious little treats are somewhere in between bars and cake.
They have the tenderness of a great pina colada cake, yet the slight density of cookie bars.
So we’re calling them Pina Colada Squares.
To make the pina colada cake base, I used smooth and dependable Gold Medal Flour, butter, creamy coconut milk, and just a touch of rum.
Then I covered the top with a rich pineapple icing that drips down over the edges in decadent layers.
Sigh. the contrast of the creamy coconut base and the tangy pineapple icing is to die for!
I can think of nothing I’d rather have at this very moment.
These little squares are tender and sweet with tropical appeal that makes me feel like I’m on vacation, if only for a moment.
I think I’ll have another one.
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