Pina Colada Cake Recipe
Calories: 39
Adjust Servings Here: 12 servings
Description
Transform your cocktail into a delectable dessert with our recipe for a Pina Colada Cake. Delight in the tropical flavors of coconut and pineapple in every bite, and impress your guests with this unique and flavorful cake. Don't wait to try this recipe for your next gathering!
Ingredients
Cake
- 340 g (2¾ cups) All-purpose flour
- 2 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 170 g (¾ cup) Butter unsalted room temperature
- 300 g (1½ cups) Sugar
- 4 large Eggs room temperature
- 120 ml (½ cup) Coconut Milk
- 120 g (½ cup) Fresh pineapple finely chopped or drained canned pineapple.
- 2 tbsp Rum or 1/2 tsp rum extract
- 1 tsp Vanilla extract
Pineapple coconut filling
- 60 g (¼ cup) Butter unsalted room temperature
- 2 tbsp Powdered sugar
- 60 ml (¼ cup) Coconut cream
- 4 tbsp Shredded coconut or fresh grated coconut
- 120 g (¾ cup) Fresh pineapple finely chopped or drained canned pineapple.
- ¼ tsp Kosher salt
- 2 tbsp Pineapple juice if necessary for consistency
Swiss meringue buttercream
- 4 large Egg whites
- 200 g (1 cup) White sugar
- ⅛ tsp Cream of tartar (optional)
- 340 g (1½ cups) Unsalted butter room temperature
- 2 tsp Vanilla extract
- 2 tbsp Rum or 1/2 tsp rum extract
- ¼ tsp Kosher salt
Decoration
- 8 pieces Pineapple wedges
- 2 tbsp Coconut shredded
Instructions
Cake
- Oven - Preheat the oven to 325℉/165℃/Gas Mark 3. Grease and line 2 x 8-inch round baking pans.
- Dry ingredients – in a medium bowl, combine flour, baking powder, baking soda, and salt - set aside340 g All-purpose flour, 2 ½ tsp Baking powder, ½ tsp Baking soda , ½ tsp Salt
- Wet ingredients - In the bowl of a stand mixer with the paddle attachment on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs one at a time.170 g Butter, 300 g Sugar, 4 large Eggs
- Combine - Alternate the flour mixture with the pineapple puree and coconut milk in three batches. Then add the rum and vanilla extract.120 ml Coconut Milk, 120 g Fresh pineapple, 2 tbsp Rum, 1 tsp Vanilla extract
- Bake - Divide the batter between the prepared baking pans and transfer to the oven on the center rack. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then invert on a cooling rack and cool completely before you store or decorate.
- Pineapple coconut filling - Cream together the butter, sugar, and salt. Then, add the coconut cream, pineapple puree, and shredded coconut. Combine well.Pro tip - Add 2 to 4 tbsp pineapple juice if necessary to make a spreadable consistency.60 g Butter, 2 tbsp Powdered sugar, 60 ml Coconut cream, 4 tbsp Shredded coconut, 120 g Fresh pineapple, ¼ tsp Kosher salt, 2 tbsp Pineapple juice
Swiss meringue buttercream
- Temper - Place egg whites and sugar in the bowl of the stand mixer. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).4 large Egg whites, 200 g White sugar
- Whip - Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks. Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch.⅛ tsp Cream of tartar
- Butter - Then, gradually add butter, one cube at a time, with the mixer on medium speed. Once all the butter is in, continue to whip on medium-high for 2 minutes. Finally, add the vanilla and rum extract.340 g Unsalted butter, 2 tsp Vanilla extract, 2 tbsp Rum, ¼ tsp Kosher salt
Assemble
- Level - Using a bread knife or cake leveler, cut the domes off the cake layers.
- Stack / Fill - Pip a buttercream dam/border (edge) on the cake layer (see video). Top with a big dollop of pineapple coconut filling – spread evenly with an offset spatula or spoon but within the piped buttercream dam/edge (see video). Then, top the next cake layer on top followed by buttercream dam/border and filling. Continue until you have used up all the layers. Chill the cake for 15 minutes
- Frost - Add more frosting on top and sides, use a bench scraper to smooth the sides, and an offset spatula for the top.
- Pipe - Put the remaining buttercream into a piping bag with a star piping tip and frosting pipe swirls around the top of the cake.
- Decorate - Place a slice/piece of fresh pineapple on each swirl, and a generous sprinkle of shredded coconut at the base of the cake (see video).8 pieces Pineapple, 2 tbsp Coconut
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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