October 9, 2017

Penacalada Cake – Pineapple Rum and coconut Cake

pinacalada cake

This delicious Pinacolada Cake should be top of the list when you want a well-deserved treat.  Fruity and sweet it is easy to make but needs a little time.

Always make sure you allow the sponges to completely cool before constructing the cake!  Why not leave us a Facebook message with a picture of how yours turned out!

You might have some Pineapple Jam left over but simply jar it up and use it within 1 week.




Penacalada Cake – Pineapple Rum and coconut Cake

Pinacalada Cake


Pineapple Jam

1 whole pineapple

1 cup caster sugar

1/2 cup brown sugar

1 tsp rum flavouring


200g butter

200g caster sugar

3 eggs

1 tsp almond extract

200g plain flour

1/2 tsp. baking powder

1/4 tsp. bicarbonate soda


1/4 cup pineapple jam

1/4 cup softened butter

1.5-2 cups powdered sugar


1 tbsp. desiccated coconut



  • Peel and remove the core of the pineapple and cut into small chunks
  • Place in a saucepan with the sugar and cook on a medium heat for until thickening (approx 30-40 minutes)


  • Pre-heat oven to 180C/355F
  • Cream the butter and sugar in a stand mixer until light and creamy (up to 20 minutes)
  • Whisk eggs in a separate bowl and add a teaspoon a time to the mixer on a medium speed
  • Add almond essence and mix on a high speed for a few minutes to keep fluffy
  • Add flour, baking soda and bicarbonate soda and mix low only for a few seconds until combined
  • Grease 2 square cake tins (approx 9″x 9″)
  • Split the mixture between the two and place in the oven for 15-18 minutes or until sponge springs back when you touch gently
  • Remove from the oven and leave in tins for 10 minutes until cooled a little
  • Remove the sponges from the tin and leave on a wire rack to cool completely


  • Place one of the sponges on your serving plate then top with 1/2 cup of pineapple jam
  • Ensure the chunks are even on top of the sponge then add the second sponge layer
  • Put the jam for frosting into a small food processor or blender until smooth
  • Place the butter in a stand mixer and turn to a high speed until light and fluffy
  • Add the pureed pineapple jam and powdered sugar and mix on a low speed until the frosting is light fluffy and well combined
  • Spread over the top of the cake using a spatula
  • Then sprinkle over the coconut

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Author:Nicola Turner

I Cook The World – I Feed The World.

Doing what I love so I can help others.


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