Pina Colada Cake
Summer is coming to an end so this cake is me making the best of what’s left with one of the most summer cakes I can think of, Pina Colada Cake. A soft moist cake with a lime coconut flavor soaked in pineapple juice and layered with whipped cream, pineapples, cherries and toasted coocnut. This cake is so light and a burst of freshness and flavors. It’s different elements pair so well together and its basically a Pina colada drink as a cake! I mean if I can sit at the beach eating this cake it’ll be a perfect day. If you’re looking for a non-chocolatey fruity cake you need to try it!!
I have an eggless variation in the notes. If you can use eggs please do since the cake is softer.
Happy Baking!
Servings: One 9 inch cake, about 12-14 servings.
Prep Time: 2 hours
Cooking Time: 1 hour
Baking Time: 45 mins
Chilling Time: 6-8 hours
Total Time: 12+ hours
Ingredients:
Cake batter:
2 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp baking soda
1/2 tsp salt
1 tbsp lime zest
1/4 tsp cinnamon powder
3/4 cup unsalted butter softened
1 1/2 cup granulated sugar
3 large eggs room temperature (check notes for eggless)
1 tsp rum extract optional
1 tsp vanilla
1 1/4 cup coconut milk room temperature
Pineapple filling:
1 can Pineapple crushed
0.5 tbsp Cornstarch
1/4 cup Pineapple juice
1/2-1/3 cup water
Soaking syrup:
1-1.5 cups Pineapple juice or simple syrup mixed
Whipped Cream:
1 1/4th cup Heavy cream
2-4 tbsp Sugar
1 tsp Vanilla essence
Assembly:
1 cup chopped Cherries
10-15 cherries pitted
1 can sliced pineapple
1/2 cup dissociated coconut toasted
Directions:
Cake batter: Preheat oven to 350F. Prepare pans by greasing it and layering with parchment paper.
In a bowl mix all the dry ingredients- flour, baking powder, baking soda, salt, lime zest and cinnamon powder and keep aside.
In a bowl add the softened butter and using an electric/stand mixer beat till smooth.
Add sugar and cream for 3-4 mins till its pale and fluffy. Scrape the edges of the bowl midway.
Add eggs one at a time and beat it in. Scrape the edges of the bowl after adding each egg.
Add vanilla essence and run essence (if using) and beat it in.
Add 1/3rd of the dry ingredients and mix till almost combined.
Add half of the coconut milk and mix. Scrape the edges of the bowl.
Add 1/3rd of the dry ingredients and mix till almost combined.
Add the rest of the coconut milk and mix. Scrape the edges of the bowl.
Add the remaining dry ingredients and mix till just combined. Scrape the edges of the bowl and make sure there are no lumps.
Bake at 350F for 30-45 mins till baked through. Use a toothpick to check if its baked through.
Pineapple filling: Keep a pan on medium flame. Add the crushed pineapple and cook it for 2-3 mins. Add cornstarch, pineapple juice and water and combine. Keep cooking it till it thickens.
Whipped cream: Whisk together heavy cream, sugar and vanilla essence till it thickens and forms firm peaks.
Coconut: Toast the coconut on a pan on low-medium heat. Keep moving it so it doesn’tt burn. Toast till fragrant and golden brown in color.
When the cake is baked let it cool.
Assembly: Slice the cake in 2/3 layers. Soak the cake layer with pineapple juice. Spread whipped cream on the cake. Top with pineapple filling. Top it with chopped cherries and toasted coconut
Repeat the layers ending with cake and spread out heavy cream and coat the cake with a light layer of cream. (Crumb coat)
Let the cake chill for 2-4 hours.
Once out, cover with more whipped cream.
Decorate with pineapple slices and pitted cherries. Press remaining coconut along the edges.
Chill for 3-4 hours and serve
Notes/Tips:
Simple Syrup: Prepare the simple syrup by melting the sugar in the water over a low flame. Once dissolved, turn off the flame and let it cool.
Eggless: make flax eggs and add 1/4 cup condensed milk . Add 4 tbsp flax meal (finely ground flax seeds) to 8.5 tbsp water and mix. Let it sit for 10 mins. Add it to the creamed butter and sugar in 3 parts making sure it’s beaten in. Add 1/4 condensed milk to the coconut milk and follow instructions in the recipe.
Do not over mix the cake batter. Beat till just combined.
The Pineapple slices should be thin so easy to bite. I used canned slices and cut them through the centre horizontally.
Be sure to scrape the edges of the bowl to make sure the batter is well combined.
Ideally let the cake chill overnight so it soaks in the flavors.
I like to soak it with pineapple juice instead of simple syrup just to get that pineapple flavor.
I recommend taking the cake out of the fridge 20 mins before cutting.
The pineapple filling is even great on toasts with some whipped ricotta.
