Piña Colada Cake

Delicious Piña Colada Cake

Serves: 8-10 people
Time: 3 hours

1 pineapple
2 tbsp cherry juice

Pineapple Filling
2/3 cup sugar
3 tbsp cornstarch
16 oz finely chopped pineapple
2/3 cup water
2 tsp white rum

Rum Cake Layers
3/4 cup unsalted butter
1 1/2 cups sugar
3/4 cup sour cream
2 tbsp white rum
6 egg whites
2 1/2 cups plain flour
4 tsp baking powder
¼ tsp salt
1 cup milk

10 egg whites
500g granulated sugar
680g unsalted butter, room temperature
½ cup coconut milk
Toasted Coconut


Slice the ends off pineapple and peel. Slice into very thin pieces. Pat each dry on between paper towel.

Arrange on a lined baking tray. Using a small spoon or a dropper if you have, add a drop of cherry juice into the centre of each pineapple slice. Bake at 140ºC for 30 minutes. Flip over and bake for another 15 minutes until dried out. Place into a muffin tin and bake for a further 30 minutes until dried out completely.

Meanwhile, in a large bowl, mix together the butter and sugar until airy and lightened in colour. Add sour cream and rum, whisk to combine.

Add the egg whites and whisk until combined. In a separate bowl, mix together the flour, baking powder and salt. Add the flour to the mix alternating with the milk and finishing with the flour.

Divide cake batter into three 8-inch pans. Bake at 180ºC for 20 minutes until a toothpick comes out clean. Let cool completely.

In a pot, stir together sugar and cornstarch. Add pineapple, water and rum. Cook over medium heat stirring constantly until mixture thickens. Set aside and let cool completely.

To make the frosting heat about 2-inches of water in a pot to a simmer. Place a large bowl over top. Add egg whites and sugar. Whisk the mixture constantly to combine. Cook until the sugar is completely dissolved. Carefully dip your index finger and thumb n the mixture and run the mixture between them to see if the sugar has dissolved. Remove from the heat.

Whip the mixture on medium-high speed until stiff peaks form. Add the butter a little bit at a time while whisking to incorporate.

When the mixture is thick and icing-like, add the coconut milk and whip to combine. Set aside until ready to decorate.

Lay one cake layer on a board, place a ring of icing around the edge and fill the centre with pineapple jam. Repeat with second layer. Cover the entire cake with frosting and smooth the sides and top.

Place the toasted coconut around the sides of the cake. Pipe rosettes on the top of the cake and top each with a pineapple flower.

Slice and serve

Source: Twisted

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