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Piña colada cake

• Anna Glover

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Serves 12

A little effort

Prep: 1 hr and 10 mins

Cook: 30 mins

plus drying

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Be transported to a tropical isle with a pretty cake inspired by the flavours of a classic cocktail - white rum, coconut cream, pineapple and cherries

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Try our recipe for a piña colada cake, then try our piña colada tarts, piña colada martini and classic piña colada cocktail. Now try more pineapple recipes.

Piña colada cake recipe

Ingredients

Nutrition

COCONUT RUM SPONGES

• 300g unsalted butter

  softened

• 300g golden caster sugar

• 6 eggs

• 300g self-raising flour

• 75g dessicated coconut

• 1 tsp baking powder

• 4 tbsp coconut cream

• 2 tbsp white rum

PINEAPPLE FILLING

• 400g pineapple

  finely chopped

• 50g soft light brown sugar

• 1 tsp vanilla bean paste

• 2 tbsp white rum

RUM SYRUP

• 4 tbsp white rum
• 3 tbsp caster sugar

COCONUT BUTTERCREAM

• 500g unsalted butter

  softened

• 1kg icing sugar

• 1-3 tsp coconut extract or flavouring (depending on strength)

DECORATIONS

• ½ pineapple

  peeled (optional)

• cherries

• toasted coconut flakes

Nutrition: per serving

• kcal1184
• fat62.9g
• saturates40.1g
• carbs140.7g
• sugars120.8g
• fibre2.7g
• protein6.8g
• salt1.7g

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Method

• step 1

  If you like, make pineapple flower decorations by thinly slicing the pineapple using a mandoline. Pat dry using kitchen paper, then put on a rack and bake at 120C/100C fan/gas 1 for 1-2 hrs or until dried. Alternatively you can do this using an air-fryer or dehydrator. While still warm, push the slices into a glass or the holes of a muffin tin to set the flower shape. Leave to cool – they will keep in an airtight
  container for two weeks.

• step 2

  Heat the oven to 180C/160C fan/gas 4 and line the bases of three 18cm cake tins with baking paper. For
  the sponges, beat together the butter and sugar using an electric whisk until fluffy. Add the eggs, one at a time, whisking between each addition, then fold in the flour, coconut, baking powder, coconut cream and rum. Divide the mixture between the three tins and bake for 25-30 mins or until golden and risen, and the sponges spring back when gently pressed. Cool on a wire rack.

• step 3

  To make the filling, put all the ingredients in a small pan over a medium-low heat and cook for 8-10 mins, stirring occasionally, until the mixture has thickened into a compote. Remove from the heat and cool. For the syrup, warm the rum and sugar in a small pan over a low heat until just steaming and forming a light syrup. Remove from the heat and cool.

• step 4

  To make the buttercream, beat together the butter and icing sugar until very pale and fluffy, adding 1-2 tbsp of boiling water to loosen the mixture and create an airy buttercream. Beat in the coconut extract. Taste and add more of the extract, depending on its strength.

• step 5

  Brush the syrup over the three cooled sponges. Spoon a quarter of the buttercream into a piping bag fitted with a large round nozzle.

• step 6

  Put one of the sponges on a cake stand or plate. Spoon over a dollop of the buttercream, then spread it to the edges. Pipe a border around the edge of the sponge (this helps contain the filling), then spoon half of the filling into the middle, spreading it to the buttercream barrier. Top with a second sponge and repeat this process, then sandwich with the final sponge on top.

• step 7

  Spread half of the remaining buttercream over the top and sides of the cake, chill for 10 mins, then smooth the rest of the buttercream over the sides, using a cutlery or palette knife to score in a spiral up the cake to decorate.

• step 8

  Decorate the cake with the pineapple flowers (if using), cherries and coconut flakes.

Now try more layer cake recipes.

Authors

Anna GloverSenior food editor

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