Pineapple Pina Colada Cake

Tender, juicy, biscuit-like, soft, beautiful and very tasty! Pina Colada cake with pineapple is based on the famous cocktail and contains pieces of fruit and coconut flakes. And if you use pineapple or coconut liqueur as an impregnation, then the taste of the cake will be indistinguishable from the drink of the same name.
cook time: 6h
Ivy Ramsay
Pineapple Pina Colada Cake

Nutrition Facts (per serving)

268
Calories
14g
Fat
30g
Carbs
5g
Protein

Ingredients (8 portions)

Impregnation:

Pineapple juice 80 ml
Liquor 2 tbsp

Cream:

Milk 500 ml
Powdered sugar 150 g
Butter 180 g
coconut flakes 80 g
Wheat flour 110 g
Starch 25 g

Filling:

Pineapples 350 g

Dough:

Wheat flour 200 g
Sugar 200 g
Starch 50 g
Vegetable oil 50 ml
Eggs 6 pc
Baking powder 1 tsp
Vanillin 1 g

Sprinkles:

coconut flakes 50 g

Recipe instructions

Step 1

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

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

Step 3
Sift the flour with baking powder, vanilla and starch and mix.

Step 4

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

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, itʼs best to use it. Pour the dough into the mold.

Step 6

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 doneness with a skewer — it should come out dry.

Step 7

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

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

Step 9
Add starch and flour to 250 ml of cold milk.

Step 10

Step 10
Mix thoroughly so that there are no lumps.

Step 11

Step 11
Bring the remaining milk (250 ml) to a boil over medium heat, but do not boil.

Step 12

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

Step 13
Cover the finished cream with film or a “contact” bag and cool.

Step 14

Step 14
Beat soft butter with powdered sugar.

Step 15

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

Step 16
Add coconut flakes to the cream.

Step 17

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

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

Step 19
Mix pineapple juice with liqueur (I used limoncello).

Step 20

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

Step 21
Assemble the cake. Place the first cake on a plate and soak it with the juice and liqueur mixture.

Step 22

Step 22
Then generously coat the cake with cream.

Step 23

Step 23
Sprinkle with pineapple pieces.

Step 24

Step 24
Cover with the next layer and repeat all layers. Just brush the last cake with cream and no need to sprinkle with fruit. Spread the top and sides of the cake with the remaining cream and sprinkle with the remaining coconut.

Step 25

Step 25
Let the finished cake stand in the refrigerator for 3-4 hours and serve. Garnish with pineapple slices, rosette leaves and mint if desired. Bon appetit!

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