Name: Pina Colada Cake
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 12 - 14
Ingredients: 450g can crushed pineapple in syrup; 175g unsalted butter, softened; 1¼ cups caster sugar; 1 tblsp finely grated lime rind; 4 eggs; ½ cup shredded coconut, plus ½ cup toasted shredded coconut to decorate; 2 cups self-raising flour; ½ cup coconut milk; Pineapple flowers, to decorate; FROSTING; 1½ x 250g blocks cream cheese, chopped (375g); 100g unsalted butter, softened; 2 cups icing sugar mixture; 2 tsps vanilla extract

Pina Colada Cake

Bring some sunshine to your next celebration!

Serves 12 - 14

Makes 1 cake

Prep

35M

Cook

40M

Resting

Total

1H 15M

Skip to Recipe

TIP: Cake can be made one day ahead up to the end of step 6. Store in a container in the fridge. Process with step 7.

Ingredients

450g can crushed pineapple in syrup

175g unsalted butter, softened

1¼ cups caster sugar

1 tblsp finely grated lime rind

4 eggs

½ cup shredded coconut, plus ½ cup toasted shredded coconut to decorate

2 cups self-raising flour

½ cup coconut milk

Pineapple flowers, to decorate

FROSTING

1½ x 250g blocks cream cheese, chopped (375g)

100g unsalted butter, softened

2 cups icing sugar mixture

2 tsps vanilla extract

Method

Step 1

Grease two 20cm round cake pans. Line bases and sides with baking paper.

Step 2

Place crushed pineapple in a sieve over a jug. Press with the back of a spoon to drain well. Reserve ½ cup pineapple syrup.

Step 3

Beat butter, sugar and rind in small bowl of an electric mixer until pale and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. Stir in drained pineapple and ½ cup coconut. Stir in sifted flour, coconut milk and reserved pineapple syrup, in two batches, until combined. Divide between prepared pans. Smooth over tops

Step 4

Cook in a moderately slow oven (160C) for 35 to 40 minutes, or until golden and cooked when tested with a skewer. Stand cakes in pans for 10 minutes. Turn out onto a wire rack to cool.

Step 5

To make frosting, beat cream cheese, butter and vanilla in same clean bowl of an electric mixer until smooth. Beat in icing sugar, ½ cup at a time, until combined. (Do not over beat.)

Step 6

Place one cake on a serving plate. Spread with frosting (about 1 cup). Top with remaining cake. Spread remaining frosting over top and side of cake. Press toasted coconut around base to reach halfway up the side. Refrigerate for 1 hour.

Step 7

Decorate top with pineapple flowers just before serving.

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