Pina Colada Cake
A soft and fluffy layered coconut and pineapple cake
Ingredients
For The Cake
- 2⅔ cup All purpose flour, Spooned and leveled
- 4 teaspoon Baking powder
- ½ teaspoon Salt
- 2 Eggs, Room Temperature
- 1½ cup Sugar
- ½ cup Butter, Room Temperature
- ½ cup Coconut milk
- 1 cup Milk, Full fat
- ¼ cup Oil
- 1 tablespoon Vanilla extract
- ½ teaspoon Coconut extract
For The Pineapple Puree
- 1 Can Crushed pineapple
- ¼ cup Sugar
- 1 tablespoon Corn starch
- 1 tablespoon Lemon juice
For The Coconut Syrup
- ½ cup Coconut water
- 1 cup Sugar
For The Buttercream
- 1 cup Butter, Slightly cold
- 3-4 cups Powdered sugar, Sifted
- ½ cup Cream cheese, Room temperature
- ¼ cup Coconut milk
- ½ teaspoon Vanilla extract
- ½ teaspoon Coconut extract
Instructions
How To Make The Pineapple Puree
- Mix all the ingredients in a saucepan. Heat over medium heat, and stir constantly until it thickens. About 5 minutes. Place in the fridge for at least 3-4 hours.1 Can Crushed pineapple, ¼ cup Sugar, 1 tablespoon Corn starch, 1 tablespoon Lemon juice
How To Make the syrup
- In a saucepan mix the coconut water and the sugar. Bring to a boil, and let it simmer for a few minutes until the sugar is dissolved. Let cool completely.½ cup Coconut water, 1 cup Sugar
How To Make The Cake
- Preheat the oven to 350°F. Oil spray and flour dust 3X6 or 2X8 inch pan. Set aside.
- Mix all the dry ingredients and set them aside.2⅔ cup All purpose flour, 4 teaspoon Baking powder, ½ teaspoon Salt
- Mix the coconut milk and the milk in a bowl and set aside.½ cup Coconut milk, 1 cup Milk
- Set the stand mixer on whisk attachment and beat the oil, batter, and sugar until light and fluffy.1½ cup Sugar, ½ cup Butter, ¼ cup Oil
- Add the eggs one at a time. Add vanilla extract and coconut extract.2 Eggs, 1 tablespoon Vanilla extract, ½ teaspoon Coconut extract
- Using a spatula, mix in the dry ingredients alternating with the milk mixture. Start and finish with the dry ingredients.
- Put the bowl back into the stand mixer, and mix for 10 seconds until all ingredients are incorporated. DO NOT OVERMIX.
- Bake for 30-35 minutes. Let cool for 10 minutes and then flip to a cooling rack. Coo completely before frosting.
How To Make The Buttercream
- Using the paddle attachment beat the butter until light, pale and fluffy, about 3 minutes. Add the cream cheese and beat for another 3 minutes. The mixture should be very smooth and lump-free.1 cup Butter, ½ cup Cream cheese
- Add the powdered sugar, ¼ of a cup at a time.3-4 cups Powdered sugar
- Add the coconut milk, one tablespoon at a time, until the mixture becomes spreadable. Add the extracts and mix. If the frosting is too dry add more coconut milk, and if it is too runny add more powdered sugar.¼ cup Coconut milk, ½ teaspoon Coconut extract, ½ teaspoon Vanilla extract
How To Assemble The Cake
- Let the cake layers chill for one hour. It is much easier to frost a chilled cake.
- Place the first cake layer on the turn table. Lightly brush the cake with the coconut syrup if used.
- Pour the frosting into a piping bag and cut the end to create a thick ribbon of frosting. Spread a thin layer of frosting all over the cake layer.
- With the piping bag create a damn around the edge of the cake layer. Now you have a small pound. Fill it up with the pineapple puree. Spread evenly.
- Repeat this until all the layers are used. Spread a thin layer of frosting around the cake, and chill the cake for half-hour until the crumb coat is set.
- Coat the cake with the final layer and smooth out. Use coconut flakes and pineapple slices for decoration.
Nutrition
Calories: 644kcalCarbohydrates: 109gProtein: 6gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 483mgPotassium: 210mgFiber: 2gSugar: 54gVitamin A: 933IUVitamin C: 5mgCalcium: 141mgIron: 2mg
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