Especially when they come in cake form! There is such a cake, and it's every bit the tropical paradise for your tastebuds. Robin Robertson stopped by
Tonia's Kitchen to talk about her cookbook Fresh From The Vegan Slow Cooker. One of the recipes is right out of Rupert Holmes songbook, the Pina Colada cake. Robin told Tonia she starts with a standard cake batter mix, flour and sugar, along with coconut and baking powder. She then adds cream of coconut and chopped pineapple. If you're adult, add some dark rum. If not, Robin says rum extract will do. Mix it altogether, and place into a 4-quart slow cooker, and watch it rise. Then eat it, and take a trip to the tropics.
