Pina Colada Cake (Bizocho de Pina Colada)
A Taste of Puerto Rico/Yvonne Ortiz 1997

1-1/2 cups coconut milk
1/2 cup coconut cream
3 tablespoons dark rum
1/4 cup canned crushed pineapple, drained
1 cup confectioners' sugar
2/3 cup ground almonds (about 3 ounces)
1/3 cup all-purpose flour
4 egg whites
3 drops almond extract
3 drops vanilla extract
1/4 pound (1 stick) unsalted butter or margarine butter to grease the custard cups
shredded sweetened coconut for garnish

Combine the coconut milk and cream in a saucepan. Bring to a boil. Lower the heat and simmer until the liquid is reduced to 1 cup. Add the rum and set aside.

Grease 4 custard cups and divide the pineapple evenly among them. Set aside.

Combine the sugar, almonds, and flour in a bowl. Add the egg whites and extracts and whisk until the mixture is smooth.

Preheat the oven to 375 F.

Melt the butter in a saucepan in a saucepan over medium heat until it turns brown, then add to the batter. Divide the batter evenly among the 4 custard cups, making sure to cover the pineapple.

Bake for 20 minutes, or until the cakes are golden brown.

Pour the coconut syrup over the hot cakes. Let them soak for at least 2 hours or overnight.

To serve, run a small knife around the sides of the cups to loosen the cakes. Turn them out onto a plate. Garnish with shredded coconut.