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Piña colada cake

This beautifully boozy cake is one for piña colada lovers
piña colada cake

Samantha Warwick of Strong Adolfos near Wadebridge shares her recipe for piña colada cake

strongadolfos.com

Serves    10-12
Oven temp    180°C / gas 4.

20cm round cake tins 3

For the cake:

  • Desiccated coconut 110g
  • Unsalted butter 260g, softened
  • Soft light brown sugar 260g
  • Vanilla bean paste 1 tsp
  • Free-range eggs 5
  • Self-raising flour 260g
  • Baking powder 1½ tsp
  • Pineapple chunks 432g tin, drained (juice reserved) and blitzed in a food processor

For the sugar syrup:

  • Caster sugar 50g
  • Water 50ml
  • Reserved pineapple juice or dark rum 1 tbsp

For the icing:

  • Unsalted butter 80g, softened
  • Icing sugar 400g
  • Mascarpone 150g
  • Vanilla bean paste ½ tsp
  • Reserved pineapple juice or dark rum 1 tsp
  • White chocolate 75g, melted and cooled

Optional decorations:

  • Desiccated coconut
  • Edible flowers
  • Dehydrated pineapple slices
  • Lime zest
  • Fresh mint leaves
  1. For the cake: preheat the oven to 180°C / gas 4. Grease the cake tins and linewith baking parchment.
  2. Spread the desiccated coconut on a baking tray. Toast in the oven for 3–5 minutes until just starting to bronze. Keep an eye on it as it can burn quickly. Remove from the oven and leave to cool.
  3. Using a stand mixer or electric whisk, beat the butter, sugar and vanilla until pale and fluffy. Add the eggs, one at a time, adding a tablespoon of the flour between each egg to prevent the mixture from curdling.
  4. Using a spatula, carefully fold in the remaining flour, baking powder and 75g of the cooled toasted coconut. Once combined, fold in the blitzed pineapple.
  5. Split the mixture evenly between the three cake tins and bake for approximately 25 minutes until the sponges are springy to the touch and skewers come out clean. Remove from the oven and put on a wire rack to cool (still in tins).
  6. For the sugar syrup: put the sugar and water in a small saucepan over a low heat. Once all the sugar granules have dissolved, remove from the heat and add the reserved pineapple juice or dark rum.
  7. Once the cakes have slightly cooled, lightly prick the surface of the sponges with a cocktail stick and liberally brush the syrup over them using a pastry brush. Leave the cakes in the tins to cool completely.
  8. For the icing: put the butter, icing sugar, mascarpone, vanilla and pineapple juice or dark rum in a mixing bowl. Using a stand mixer or electric whisk, mix the icing until it’s light and fluffy. Add the melted white chocolate and combine.
  9. To assemble: place one of the cakes on a cake stand or a plate. Using a piping bag or palette knife, evenly spread ⅓ of the icing on top. Layer with another cake and icing, then repeat.
  10. Decorate the top of the cake with the remaining toasted coconut and any optional extras.

 

Recipe shared from the Indy Cafe Cookbook Volume 2. Order your copy here to discover more coffee-shop-inspired brunch, lunch and baking recipes.

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You will need

20cm round cake tins 3

For the cake:

  • Desiccated coconut 110g
  • Unsalted butter 260g, softened
  • Soft light brown sugar 260g
  • Vanilla bean paste 1 tsp
  • Free-range eggs 5
  • Self-raising flour 260g
  • Baking powder 1½ tsp
  • Pineapple chunks 432g tin, drained (juice reserved) and blitzed in a food processor

For the sugar syrup:

  • Caster sugar 50g
  • Water 50ml
  • Reserved pineapple juice or dark rum 1 tbsp

For the icing:

  • Unsalted butter 80g, softened
  • Icing sugar 400g
  • Mascarpone 150g
  • Vanilla bean paste ½ tsp
  • Reserved pineapple juice or dark rum 1 tsp
  • White chocolate 75g, melted and cooled

Optional decorations:

  • Desiccated coconut
  • Edible flowers
  • Dehydrated pineapple slices
  • Lime zest
  • Fresh mint leaves

Method

  1. For the cake: preheat the oven to 180°C / gas 4. Grease the cake tins and linewith baking parchment.
  2. Spread the desiccated coconut on a baking tray. Toast in the oven for 3–5 minutes until just starting to bronze. Keep an eye on it as it can burn quickly. Remove from the oven and leave to cool.
  3. Using a stand mixer or electric whisk, beat the butter, sugar and vanilla until pale and fluffy. Add the eggs, one at a time, adding a tablespoon of the flour between each egg to prevent the mixture from curdling.
  4. Using a spatula, carefully fold in the remaining flour, baking powder and 75g of the cooled toasted coconut. Once combined, fold in the blitzed pineapple.
  5. Split the mixture evenly between the three cake tins and bake for approximately 25 minutes until the sponges are springy to the touch and skewers come out clean. Remove from the oven and put on a wire rack to cool (still in tins).
  6. For the sugar syrup: put the sugar and water in a small saucepan over a low heat. Once all the sugar granules have dissolved, remove from the heat and add the reserved pineapple juice or dark rum.
  7. Once the cakes have slightly cooled, lightly prick the surface of the sponges with a cocktail stick and liberally brush the syrup over them using a pastry brush. Leave the cakes in the tins to cool completely.
  8. For the icing: put the butter, icing sugar, mascarpone, vanilla and pineapple juice or dark rum in a mixing bowl. Using a stand mixer or electric whisk, mix the icing until it’s light and fluffy. Add the melted white chocolate and combine.
  9. To assemble: place one of the cakes on a cake stand or a plate. Using a piping bag or palette knife, evenly spread ⅓ of the icing on top. Layer with another cake and icing, then repeat.
  10. Decorate the top of the cake with the remaining toasted coconut and any optional extras.

 

Recipe shared from the Indy Cafe Cookbook Volume 2. Order your copy here to discover more coffee-shop-inspired brunch, lunch and baking recipes.
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20cm round cake tins 3

For the cake:

  • Desiccated coconut 110g
  • Unsalted butter 260g, softened
  • Soft light brown sugar 260g
  • Vanilla bean paste 1 tsp
  • Free-range eggs 5
  • Self-raising flour 260g
  • Baking powder 1½ tsp
  • Pineapple chunks 432g tin, drained (juice reserved) and blitzed in a food processor

For the sugar syrup:

  • Caster sugar 50g
  • Water 50ml
  • Reserved pineapple juice or dark rum 1 tbsp

For the icing:

  • Unsalted butter 80g, softened
  • Icing sugar 400g
  • Mascarpone 150g
  • Vanilla bean paste ½ tsp
  • Reserved pineapple juice or dark rum 1 tsp
  • White chocolate 75g, melted and cooled

Optional decorations:

  • Desiccated coconut
  • Edible flowers
  • Dehydrated pineapple slices
  • Lime zest
  • Fresh mint leaves
  1. For the cake: preheat the oven to 180°C / gas 4. Grease the cake tins and linewith baking parchment.
  2. Spread the desiccated coconut on a baking tray. Toast in the oven for 3–5 minutes until just starting to bronze. Keep an eye on it as it can burn quickly. Remove from the oven and leave to cool.
  3. Using a stand mixer or electric whisk, beat the butter, sugar and vanilla until pale and fluffy. Add the eggs, one at a time, adding a tablespoon of the flour between each egg to prevent the mixture from curdling.
  4. Using a spatula, carefully fold in the remaining flour, baking powder and 75g of the cooled toasted coconut. Once combined, fold in the blitzed pineapple.
  5. Split the mixture evenly between the three cake tins and bake for approximately 25 minutes until the sponges are springy to the touch and skewers come out clean. Remove from the oven and put on a wire rack to cool (still in tins).
  6. For the sugar syrup: put the sugar and water in a small saucepan over a low heat. Once all the sugar granules have dissolved, remove from the heat and add the reserved pineapple juice or dark rum.
  7. Once the cakes have slightly cooled, lightly prick the surface of the sponges with a cocktail stick and liberally brush the syrup over them using a pastry brush. Leave the cakes in the tins to cool completely.
  8. For the icing: put the butter, icing sugar, mascarpone, vanilla and pineapple juice or dark rum in a mixing bowl. Using a stand mixer or electric whisk, mix the icing until it’s light and fluffy. Add the melted white chocolate and combine.
  9. To assemble: place one of the cakes on a cake stand or a plate. Using a piping bag or palette knife, evenly spread ⅓ of the icing on top. Layer with another cake and icing, then repeat.
  10. Decorate the top of the cake with the remaining toasted coconut and any optional extras.

 

Recipe shared from the Indy Cafe Cookbook Volume 2. Order your copy here to discover more coffee-shop-inspired brunch, lunch and baking recipes.

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