Yes, it is summer! We have been waiting for this weather for a very long time. It is finally here, and everyone is enjoying the sun in the park. People are throwing frisbee across your head while you sip on that ice cold beer. Everyone is taking every opportunity to barbecue or go for a picnic, and of course the very important sun tanning. Some workaholics actually sit in the park with their laptops too!! Looks like no one wants to miss out on the sun.
If you are dreaming of being in a tropical country but is stuck here with a moody summer, I bring you my version of piña colada cake. Hopefully this will give you some joy of being in a pretend tropical holiday.
PINA COLADA CAKE RECIPE
adapted from Craving Chronicles
Makes 1 x 9" square cake; Half the square cake to assemble a 9" x 4.5"
- 160g plain flour
- 25g corn flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 160g cups caster sugar
- 100g unsalted butter, room temperature
- ½ cup canned sweetened cream of coconut
- 2 large eggs yolks (whites reserved)
- ½ tsp vanilla extract
- ½ tsp coconut extract
- ½ cup buttermilk
- 2 (reserved) egg whites
- pinch of salt
- Preheat oven to 180°C.
- Line and grease your cake tin.
- Whisk the flour, baking powder, baking soda and salt in a bowl.
- Beat the sugar, butter and coconut cream until fluffy for about 3 minutes.
- Add in the egg yolks, vanilla and coconut extract. Beat until combined.
- Mix in the dry ingredients then buttermilk until blended. It is okay if it looked curdled.
- On a separate clean bowl, whip the reserved egg whites with a pinch of salt to stiff peaks. Gently fold into cake batter until just combined.
- Pour into greased cake tin and bake for about 30 minutes.
- When ready, let it cool for 10 minutes. Run a knife along the sides and invert the cake on a rack to cool completely.
- I used 9 inch square cake tin but you can always double it up to make a 2 x 9 inch round/square cake.
- This cake can me made ahead and frozen.
Left to right: Pineapple compote; Spread the pineapple compote on half of the coconut cake.
adapted from CDKitchen
- 260g pineapples
- 3 tbs brown sugar
- 10g butter
- 2 tbs pineapple juice
- Freshly ground black pepper
- Melt the butter and sugar in a small pot on low heat.
- Add the pineapples and let it cook in medium heat for about 10 minutes.
- Put the pineapple juice and black pepper in to the pot and let it simmer for another 10 minutes or until almost dry.
Mascarpone Cream Frosting
- 240g mascarpone
- 150g double cream
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 tbs rum (optional)
- Whisk the mascarpone, rum, vanilla extract and coconut cream until creamy. In another bowl, whip the double cream to soft peak.
- Fold gently until well combined.
The assembled cake;
Pineapple compote sandwiched between the coconut cake, frosted with mascarpone cream, covered in shredded coconut.
- 1 x 9 inch square coconut cake cut in half
- Cooled pineapple compote
- Mascarpone cream frosting
- 2 tbs coconut rum (optional)
- 2 tbs pineapple juice
- 1 ½ cup shredded coconut
- Set one half the coconut cake on a plate. Poke a few holes into the cake with a toothpick or fork.
- Mix the rum and pineapple juice and brush the cake with half of the mixture and allow it to soak in.
- Top the cake with pineapple compote.
- Layer it with mascarpone cream, just covering the pineapple compote.
- Place the coconut cake on top of the pineapple and cream layer.
- Brush the cake with the rest of the pineapple rum mixture.
- Spread remaining mascarpone cream over the top and and sides of the cake.
- Press the shredded coconut lightly on to the top and side of the cake.
- Lastly, place the pineapple rings on top of the assembled cake to give it some colour. Make sure the pineapple rings are dry before placing it on the frosted cake.