ACD is launching our very special V.I.C. (Very Important Cakers) club. Joining this incredible club provides access to a host of new content and features. Our club members will get to enjoy a host of Signature Cocktail inspired recipes- created exclusively for our V.I.C. members by leading industry pastry chef’s. These are not your average cake recipe’s- these are gourmet (tried and tested) recipe’s that are sure to WOW your clients. To tease this incredible new V.I.C. feature, we’ve included a taster of what’s to come with this delicious Pina Colada Cake recipe.
Recipe courtesy of Rebekah Naomi Cake Design.
Rebekah notes, “This is one of my most popular gourmet cake recipes during the summer months. Bride’s are always looking for something extra special for their wedding cake, something that will WOW their guests. This cake works wonderfully as a stand-alone dessert and can be used in a tiered cake design.”
This exotic cake layers a moist coconut flavored, rum infused, cake with a pineapple crush compote and a delicious coconut rum buttercream.
Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 2 Tbsp rum or 1 tsp rum extract
- 3/4 cup coconut milk room temperature
Buttercream:
- 4 sticks butter (room temperature)
- 2lbs confectioners sugar (sifted)
- 1/4 cup of coconut cream
- 1 tsp rum extract
Pineapple crush compote:
- 14 oz can crushed pineapple 1 can (drained)
- 1/4 cup granulated sugar
- 1/4 cup of coconut rum
- 2 tsp cornstarch
Coconut exterior
- 200 g flaked coconut sweetened
- OPTIONAL: (toasted in the oven for 10 minutes)
To decorate: maraschino cherries and thinly sliced coconut (cocktail umbrellas optional)
Instructions
Cake:
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Preheat oven to 350F.
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Grease and flour three 6″ cake rounds.
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In a medium bowl, whisk flour, baking powder, and salt.
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In a separate bowl, beat butter until smooth and pale. Add sugar and beat on med-high until pale and fluffy (3-4 minutes).
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Slowly add eggs one at a time, reduce speed and fully incorporating after each addition. Add rum and extract and incorporate.
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Alternate adding flour mixture and coconut milk, beginning and ending with the dry ingredients. Mix until just combined (don’t over beat)
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Spread batter evenly into prepared pan and smooth the top with a spatula. (tap to release air-bubbles)
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Bake for 30/35 mins or until a toothpick comes out clean.
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Cool cake in pan for 10 minutes and then place cakes on wire rack to cool completely.
Buttercream:
- Beat butter in a large bowl for 5 minutes until smooth and very pale.
- Slowly add confectioners sugar and beat after each addition until smooth
- add coconut cream as needed and beat until smooth
- add rum extract and beat until pale, fluffy
Pineapple Compote:
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Place the ingredients into a saucepan, stir fully to combine. Heat over medium heat until thickened (1-2 mins). Stir whilst heating to avoid catching. Cool completely before using on cake.
Coconut:
Toasting the coconut is an option, personally, I prefer un-toasted coconut as I love the white snowy look of the cake, but toasting the coconut can add a wonderfully nutty flavor component.
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Preheat oven to 350F. Spread flaked coconut evenly onto the tray and bake for approx. 7 mins or until golden brown. Cool completely before using.
Assembly:
- Level and trim cake layers.
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Place one layer of cake onto a 6-inch cake round. Top with a thin layer of buttercream and pipe a dam around the outside using a large round tip to hold the filling. Place a large Tbsp of pineapple filling inside the dam and spread evenly. (Sprinkle with toasted, chopped pecans if desired) Repeat with next layer until all layers have been added.
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Chill the cake until firm and crumb coat the cake all over, chill again before topping with a final layer of buttercream. Use a bench scraper to even the sides.
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Cover the outside of the cake with the toasted coconut. Press the coconut into the sides to fully adhere.
- Decorate with cherries and slices of pineapple as desired.
- Serve on a cake plate or cake stand.
