Pair with ridiculous dancing round the kitchen singing "If you like Pina Coladas and getting caught in the rain" and of course a Pina Colada.
This recipe will give you a nice height for a celebration cake. You could easily half the batter for one 8" cake if you prefer. The icing is amazing. I am considering it as a sandwich option at this point.
400g softened butter
600g caster sugar
1.5 tsp coconut essence
4 large eggs
240g desiccated coconut
670g self raising flour, sifted
Preheat oven to 180 degrees and line two 8" tins with baking paper.
Beat butter, sugar and coconut essence till light and fluffy. Add eggs one at a time, beating well after each addition. Transfer to a large bowl and fold in coconut, sifted flour and buttermilk.
Divide the mixture between your two tins and bake for approximately 70mins or until a skewer inserted into the centre of the cake comes out clean.
Leave cake to cool for 10mins in the tin before turning onto a baking rack to cool completely.
1/2 cup pineapple juice
1/2 cup sugar
Place pineapple juice and sugar in a saucepan over a medium heat and stir till the sugar has dissolved. Leave to simmer for five mins then let cool before transferring to a squeezy bottle if you have one (don't worry if you don't as you can brush the syrup but I find plenty of uses for the bottles for caking so it's with having one on hand). You can make this syrup a day or two ahead and store in the fridge.
Pina Colada Icing
175g softened unsalted butter
175g softened cream cheese
4.5 cups sifted icing sugar
1/2tsp vanilla extract
3-4 drops of Pina Colada Essence
Blend softened butter and cream cheese together, add half the icing sugar and beat till smooth.
Add vanilla followed by slowing adding the remaining icing sugar.
Scrape down the sides then beat till smooth and paler in colour, approx three minutes.
Add the Pina Colada essence. You only need a few drops, it is very concentrated.
Taste the icing. Consider it's perfection then taste again. Leave some for the actual cake.
I have used Ceres coconut chips as I like the size and texture but you can of course use shredded or desiccated coconut if you prefer. Lay in a single layer on a baking tray and place in the over for 8mins or so till turning golden.
Assembling the Cake
Level off the top of your two cakes. Cut each cake into two layers so you have four layers in total. Place a little icing on your cake board so your first layer sticks to the board. Squeeze or brush some pineapple syrup over the cake then spread a layer of icing over. Repeat this process till you are adding the last layer of cake.
Cover the cake completely in the remaining icing. Before the icing sets press your toasted coconut chips round the sides of the cake.
Leave plain or top with macarons, fizzy sherbets, flamingo picks, and flamingo candles.
Obviously it MUST be served with a cracked coconut on top. You can fill this with the left over pineapple juice* and festive straws.
*clearly I mean an actual Pina Colada.
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