October 9, 2017

Easy Pina Colada Cake – Pineapple Rum and coconut Cake

easy pina colada cake

This delicious Easy Pina Colada 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.

Enjoy!


 

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Easy Pina Colada Cake – Pineapple Rum and coconut Cake

Ingredients

Pineapple Jam

1 whole pineapple

1 cup caster sugar

1/2 cup brown sugar

1 tsp rum flavoring

Cake

200g butter

200g caster sugar

3 eggs

1 tsp almond extract

200g plain flour

1/2 tsp. baking powder

1/4 tsp. bicarbonate soda

Frosting

1/4 cup pineapple jam

1/4 cup softened butter

1.5-2 cups powdered sugar

Topping

1 tbsp. desiccated coconut

Instructions

Jam

  • 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)

Sponge

  • 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

Decoration

  • 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

Hope you love this easy pina colada cake, i’m sure you won’t be dissapointed!  Follow us on Facebook to find out when all our latest recipes are live!

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Author:Nicola Turner

I Cook The World - I Feed The World. Doing what I love so I can help others.

https://icooktheworld.com

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