Pina Colada Cake with Pineapple
Ingredients
Step-by-step preparation
STEP 1
How to make Pina Colada Cake? Prepare the necessary ingredients for the dough and cakes. The eggs should be at room temperature, so remove them from the refrigerator in advance.
STEP 2
Beat the eggs with sugar into a fluffy, stable light foam. Just don’t overbeat the eggs, otherwise the sponge cake won’t rise and won’t be fluffy. There should be many small bubbles on the surface.
STEP 3
Sift the flour with baking powder, vanilla and starch and mix.
STEP 4
Gradually add the flour mixture into the beaten eggs, gently mixing the mixture with a spatula from top to bottom, being careful not to settle the dough. Pour in the vegetable oil and mix the dough thoroughly with a spatula.
STEP 5
Wrap a culinary ring with a diameter of 18-20 cm tightly in foil so that the dough does not leak from below and place it on a baking sheet. If you have a springform pan, it's best to use it. Pour the dough into the mold.
STEP 6
Bake the sponge cake in an oven preheated to 170°C for about 40 minutes (or longer - depending on your oven). Do not open the door for the first 25-30 minutes, otherwise the biscuit will settle. Check readiness with a skewer - it should come out dry.
STEP 7
Cool the finished biscuit to room temperature. Cut the cooled sponge cake lengthwise into 3 layers (or 4 if the height allows).
STEP 8
While the sponge cake is baking, prepare the cream. The butter should be at room temperature, so remove it from the refrigerator in advance.
STEP 9
Add starch and flour to 250 ml of cold milk.
STEP 10
Mix thoroughly so that there are no lumps.
STEP 11
Bring the remaining milk (250 ml) to a boil over medium heat, but do not boil.
STEP 12
Pour in the milk-starch mixture in a thin stream, stirring occasionally. Cook the cream with constant stirring for 5-10 minutes until thickened. If possible, simmer the cream until it becomes very thick and the whisk mark no longer lingers.
STEP 13
Cover the finished cream with film or a “contact” bag and cool.
STEP 14
Beat soft butter with powdered sugar.
STEP 15
Gradually stir the cooled milk cream into the butter mixture.! Check if the cream has cooled well. If it stays warm or hot at the bottom, it will melt the butter and the whole cream will be ruined. Therefore, the milk cream must be either colder than the butter or at the same temperature as it.
STEP 16
Add coconut flakes to the cream.
STEP 17
Mix the cream thoroughly. It should be dense, not runny. It’s better to put the cream in the refrigerator for 1 hour before spreading the cream onto the cakes.
STEP 18
For soaking, take pineapple juice and alcoholic liqueur. It is advisable to use coconut or pineapple liqueur, but if neither of these is available, limoncello will also work. If you use canned pineapples in syrup for the filling, you can use this syrup for impregnation.
STEP 19
Mix pineapple juice with liqueur (I used limoncello).
STEP 20
For the filling you can use canned pineapple. I decided that it would taste better with fresh fruit. And it really turned out tastier, the main thing is to choose a ripe, aromatic pineapple. Cut the pineapple pulp into small pieces. Canned fruits should be lightly squeezed out of excess moisture, and then cut into pieces.
STEP 21
Assemble the cake. Place the first cake on a plate and soak it with the juice and liqueur mixture.
STEP 22
Then generously coat the cake with cream.
STEP 23
Sprinkle with pineapple pieces.
STEP 24
Cover with the next cake layer and repeat all the layers. Just brush the last cake layer with cream and do not need to sprinkle with fruit. Coat the top and sides of the cake with the remaining cream and sprinkle with the remaining coconut shavings.
STEP 25
Let the finished cake stand in the refrigerator for 3-4 hours and serve. Garnish with pineapple pieces, rosette leaves and mint if desired. Bon appetit!
Similar Recipes
- Lazy honey cake without rolling out the cakesVery tasty, just melts in your mouth! For everyday life and holidays
- 2 hr
- 10 Servings
- 507 Kcal
- 338
- Milk girl cake with mascarpone creamDelicious, tender cake. Very suitable for the New Year.
- 50 mins
- 10 Servings
- 480 Kcal
- 244
- Cake Lady fingers with sour creamThe most delicate and light cake made from custard cookies.
- 7 hr
- 8 Servings
- 513 Kcal
- 341
- Curly Pinscher CakeSponge cake with sour cream and fruit.
- 3 hr
- 8 Servings
- 817 Kcal
- 128
- Mink mole banana cakeTender, juicy, aromatic, original, with pieces of fruit
- 1 day
- 12 Servings
- 376 Kcal
- 526
- Sponge cake with kiwi and bananaA simple but very tasty cake for banana and kiwi lovers!
- 2 hr
- 12 Servings
- 549 Kcal
- 94
- Classic pepper lecho is finger licking goodVery fast, very tasty and simple, from ordinary products!
- 50 mins
- 16 Servings
- 62 Kcal
- 586
- Classic Easter cake with raisins like grandma'sDelicious, airy, for the Holy Day!
- 3 hr
- 6 Servings
- 1339 Kcal
- 1025
- Quick bread in the oven with yeastVery tasty, simple, aromatic, for every day!
- 2 hr
- 10 Servings
- 146 Kcal
- 748