PINA COLADA CAKE
Ingredients
I used a 250ml cup size for measuring.
For Making Cake:
1: plain flour 2 cups
2: sugar 2 cups
3: desiccated coconut 1 cup
4: crushed pineapple 1 cup (drained)
5: unsalted butter 340g (room temp)
6: eggs 5
7: buttermilk 1 cup
8: coconut milk 1 cup
9: salt 1/4 tsp
10: baking powder 1 tsp
11: vanilla essences or coconut essences 2 tsp
12: 3 cake tins 8inch (greased & floured)
For Filling:
1: crushed pineapple 1 cup
2: sugar 1/4 cup
3: plain flour 1 tbsp
For Frosting:
1: salted butter 113g (room temp)
2: cream cheese 200g (room temp)
3: icing sugar 4 to 6 cups
For Desiccating The Cake:
1: desiccated coconut 1 cup
2: pineapple juice 1/2 cup
3: glazed cherries 8 to 10
Instructions
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preheat oven 180c, 350f, gas mark 4.
1: for filling: combine all ingredients in a small saucepan and cook until thick, stirring constantly. Cool completely before spreading between cake layers.
2: beat butter, and sugar until smooth.
3: add eggs one at a time and beat till combined.
4: then sift in plain flour, baking powder, salt, buttermilk, coconut milk and beat till combined.
5: now add vanilla essences, desiccated coconut, and crushed pineapple, mix it well, transfer the batter n the 3 cake tins equally, and bake for 25-35 minutes or till checked with a toothpick comes out clean.
6: leave the cakes to cool completely.
7: for frosting: In a bowl add butter, cream cheese, and icing sugar, and beat till gets thick.
8: Place the cake add a few tbsp of pineapple juice spread the pineapple filling and repeat this method.
9: spread the frosting.
10: decorate the cake with coconut, and cherries.
11: serve and enjoy.
