Piña colada cake

on

Today I'd like to share a recipe for a piña colada cake - an ideal dessert for people longing for hot beaches and a bit of me-time, inspired by a popular drink.


It's a delicate dessert made with pineapple and coconut, interlaid with coconut filling and decorated with toasted coconut. Cake comes out soft and moist - unlike a typical sponge cake, it does not need any soaking. The filling is subtle, noticeably coconut, and simply melts in your mouth.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.

 

 

 

List of ingredients (for a circular tin, 20 cm in diameter)
Cake
  • 150 g unsalted butter
  • 3/4 cup (~150 g) sugar
  • 3 eggs
  • 1 cup (~150 g) all purpose flour
  • 1 tsp baking powder
  • 3 tbsp (~50 g) desiccated coconut
  • 4-5 canned pineapple slices (~150 g)
  • 50 ml rum (optionally)

Coconut filling

  • 1 can cold coconut milk
  • 240 g mascarpone cheese
  • 2 tbsp (~30 g) icing sugar

Also

  • 1 tbsp desiccated coconut
  • 4 canned pineapple slices

Method

  1. Before you start, make sure that your coconut milk is cold - my can had spent two days in a fridge. Carefully open the can and collect coconut cream that formed at the top. Use the transparent part of the milk in a different recipe.
  2. Prepare the filling. Beat coconut cream with 240 g of mascarpone and 2 tbsp icing sugar until fluffy. Return the filling to a fridge to cool down.
  3. Cream 150 g unsalted butter and 150 g sugar together until light and fluffy. Add 3 eggs to butter, one at a time, mixing each egg in completely before adding the next one.
  4. Mix 1 tsp baking powder into 150 g all-purpose flour. Add flour to the batter, 1 tbsp at a time, while mixing with an electric mixer at medium speed.
  5. Cut 4-5 pineapple slices into cubes. Mix in pineapple, 50 g desiccated coconut and, optionally, 50 ml rum into the batter.
  6. Transfer batter into a greased baking tin, 20 cm in diameter, lined with baking paper. Bake the cake in an oven preheated to 180 deg C (no fan) for 40-45 minutes. If the cake gets brown too quickly, cover it loosely with aluminum foil.
  7. Take ready cake out of the oven and keep it in the baking tin for 10 minutes to cool down slightly. Take it out of the baking tin then and cool it completely on a wire rack.
  8. Toast 1 tbsp desiccated coconut in a dry pan. Pat dry 4 pineapple slices remaining in the can with a paper towel. 
  9. Cut cool cake in half. Spread a thin layer of filling on the bottom layer and arrange pineapple slices on top. Cover pineapple sliced with more filling and place the second cake layer on top. Spread remaining filling on the sides and top of the cake, and scatter toasted desiccated coconut on top. Put the cake into a fridge for one hour to cool.
  10. Enjoy!

Approximate nutritional value

100 g
  • 359 kcal
  • Carbs: 28 g 
  • Fat: 25 g
  • Protein: 4 g
  • Fibre: 1 g

1 slice (recipe makes 12 slices)

  • 389 kcal
  • Carbs: 29 g 
  • Fat: 27 g
  • Protein: 5 g
  • Fibre: 1 g

Comments

Post a Comment