If you like pina coladas….
There’s nothing that screams summer and island holidays more than a delicious pina colada cocktail with flavours of pineapple and coconut. We’ve teamed up with the Baker Gatherer, Dane McGregor who’s created a yummy pina colada cake decorated on our kupu cake stand with dome. The perfect centrepiece for your next dinner party so you can re-live that summer holiday vibe.
This Piña Colada Cake is easy to make with two layers of moist coconut and pineapple cake, these are then spiked with a touch of pineapple juice and white rum. On top of each of these layers is a smooth coconut buttercream which will whip you away to a warm tropical island on first bite. Eat responsibly.
Piña Colada Cake
By Baker Gatherer
425g Can Crushed Pineapple
170g Butter, Room Temperature
170g Caster Sugar
3 Large Eggs
375g Sour Cream (250g Tub + 125g Pottle)
300g Self Raising Flour
1/2 Teaspoon Baking Soda
230g Desiccated Coconut
1/2 Cup Pineapple Juice (Taken from the 425g Can Crushed Pineapple)
1 1/2 Tablespoon White Rum (Optional)
300g Butter, Room Temperature
680g Icing Sugar
3-4 Tablespoon Coconut Cream
1 Teaspoon Coconut Extract (Optional)
- Preheat oven to 160°c fan bake and line or butter and flour two round 20cm baking tins. Set aside.
- Cream butter and sugar until light and fluffy, then beat in one egg at a time. When eggs have been incorporated, beat in sour cream until smooth.
- Sift in flour, baking soda and salt and fold through. Finally add pineapple (Reserving ½ a cup of juice for the syrup) and coconut and mix until well combined.
- Evenly pour batter between the two prepared baking tins and bake for 40-45 minutes or until golden and a skewer comes out clean. Leave to cool in the tins.
- When cakes have cooled, remove from baking tins and slightly trim tops if necessary. Mix together syrup ingredients and brush over top of both cake layers to give added flavour and moisture.
- To make the buttercream, beat the butter for 5 minutes, scraping sides occasionally. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions. Beating at a slower speed, add the coconut cream and extract, then turn mixer speed back up and beat for another few minutes.