Piña Colada Cake
Piña colada is a sweet cocktail usually made with coconut cream, pineapple juice and rum and garnished with pineapple wedges and/or maraschino cherry. What I have done here is recreate this classic cocktail in the form of a cake. The result is a moist and perfectly balanced dessert cake. Though this recipe uses rum, the taste and impact of the rum does not over shadow the other ingredients. If you are looking for the perfect dessert for adults, you should give this one a try.
INGREDIENTS:
Most of the ingredients/components used for this dessert are already available on this website. I would be directing you to these posts below:
(1) 2 Coconut Sponge Cake layers. Recipe for coconut sponge cake can be found here.
(2) 3/4 Cup Pineapple Syrup. Recipe for pineapple syrup can be found here.
(3) Coconut-Rum Frosting. Recipe for coconut-rum frosting can be found here. You will need only half of the recipe.
(4) 2 Cups Sweetened Coconut Flakes.
(5) 1/2 Cup Rum. Place rum in a spray bottle for easier application.
(6) Maraschino Cherries for topping.
PROCEDURE:
(1) Bake your sponges, allow them to cool down completely, tort them and divide each sponge into two to create 4 layers. Also make the frosting and pineapple syrup.
(2) Place the first layer of sponge on your cake card and spray about 2 tablespoons of rum on it.
(3) Spread 1/4 cup of syrup on the layer and sprinkle some coconut flakes over it.
(4) Repeat the above steps for the next 3 layers and cover the cake with the last layer.
(5) Frost the cake with the coconut-rum frosting. Leave some frosting for designing the top of the cake.
(6) Cover the top and sides of the cake with the leftover coconut flakes.
(7) Place some frosting in a pipping bag and pipe spirals on the cake. Place a cherry in the middle of each spiral. Chill cake before serving.
BONUS RECIPES:
(1) Pineapple Coconut Loaf. Recipe here.
(2) Grilled Pineapple with Toasted Coconut and Honey-Tequila Sauce. Recipe here.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
nice one Terry, i’ll try it… God bless you a lot. today i was able to bake d french vanilla sponge and i felt really good… thanks a bunch
You are welcome Pleasure. I am glad your cake turned out great.
Hello mentor long. I can see how ve missed so much but d beautiful tin about u is dat u re so considerate & dat is d luck most of us have. Thank u for ur wonderful work always.
Tosin, longest time. Hope you are doing great. Nice hearing from you again.
Hello terry,love your recipes n i want 2 try this, but can i omit the rum? n is d coconut flakes fresh?
Yes you can omit the rum, but it wont be Pina Colada. I used dried coconut flakes, but you can also use fresh coconut flakes.
Thank you Terry. The recipe looks yummy! May God bless you for all you do.
Thanks Joy.
It’s very grateful for such a recipe. The crunchy coconut creamy cake with cherries decorated on the top looks beautiful
Thanks Sekhar.