Take a trip to the islands with this Pina Colada Cake!
I love coconut. It makes me think of warm weather holidays to exotic islands. Tropical breezes… summer at its best.
I’ve been a bit obsessed with coconut lately. Did you know every bit of the coconut can be used. As a result, coconuts are called the “Tree of Life” and can produce drink, fibre, food, fuel, utensils, and much more. Coconut is highly nutritious and rich in fibre, vitamins, and minerals. Nearly one third of the world’s population depends on coconut to some degree for their food and their economy.
What a great cake to serve at a shower, Easter or even as a wedding cake. Looking for a great way warm up a winter party? This “big snowball” is the answer. I guess we just need to have Pina Colada Cake all year ’round… enjoy!
- 2-1/4 cup cake flour
- ½ cup + 2 Tbsp whole milk, at room temperature
- ½ cup coconut milk
- ¾ cup liquid egg white (6 large eggs), at room temperature
- 2 tsp coconut extract
- 1 tsp vanilla extract
- 1-1/2 cups + 2 Tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 1-1/2 sticks unsalted butter (12 Tbsp)
- PINEAPPLE FILLING:
- 1 can 19oz. crushed pineapple including juice
- 2 Tbsp sugar
- 2 Tbsp cornstarch
- 1 tsp lemon juice
- COCONUT SYRUP:
- 1 cup sugar
- ½ cup coconut water
- COCONUT BUTTERCREAM:
- 1 cup unsalted butter, at room temperature
- 3-1/2 cups icing sugar
- 4-5 Tbsp light cream
- 2 tsp coconut extract
- TO MAKE PINEAPPLE FILLING: In a saucepan, combine pineapple with juice, sugar, cornstarch and lemon juice. Cook, stirring constantly over medium heat until mixture comes to a boil. Simmer, stirring, 3 minutes. Cool completely. Can be made days in advance and stored in refrigerator.
- TO MAKE COCONUT SYRUP: Combine sugar and coconut water in a small saucepan and bring to boil over medium-high heat, stirring to dissolve sugar. Boil without stirring for about 5 minutes. Let cool. Can be made days in advance and stored in refrigerator.
- TO MAKE THE CAKE: Preheat oven to 350ºF. Grease and flour 2-9" can pans. Add parchment paper circle to the bottom of each and grease that as well. Pour milk, coconut milk, egg whites and extracts into a small bowl and whisk until blended.
- In bowl of a stand mixer, whisk together flour, sugar, baking powder and salt. Add the butter and beat on medium until mixture resembles moist crumbs, with no flour streaks left.
- Add all but ½ cup of milk mixture and beat for 1-2 minutes. Add reaming ½ cup milk mixture and beat 30 seconds. Scrape down sides of bowl then beat 20 seconds more.
- Divide evenly between the two prepared pans, smooth tops before dropping from 3 inches high to remove bubbles. Bake for 25-30 minutes until toothpick inserted in centre comes out with just a few crumbs.
- Let cakes rest for a few minutes before running a knife around the outside edge and inverting on to wire racks. Invert again so they are right side up. Let cool completely for about 1-1/2 hours. These can be wrapped and frozen for later assembly if needed.
- TO MAKE BUTTERCREAM: In a large mixer bowl, beat butter and half of icing sugar until light and creamy. Add cream and coconut extract. Gradually add remaining sugar, beating until smooth. Add enough cream to make it a soft spreading consistency.
- TO ASSEMBLE CAKE: Cut each cake layer in half to make 4 layers. Place one layer on a cake plate. Spoon ⅓ Coconut Syrup over layer. Spread ⅓ Pineapple Filling on top. Top with another cake layer and repeat until 4th layer is the top. Frost top and sides with Coconut Buttercream. Cover with up to 3 cups sweetened flaked coconut by pressing handfuls of coconut into the buttercream with your hands. Chill until serving. Bring up to room temperature when serving.