Pina Colada Pineapple Cream Cake Recipe

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Ingredients

Sponge Cake Composition

  • 180 g of sponge mix
  • 3 eggs
  • 45 ml of milk
  • 20 g of coconut powder
  • 45 g of butter (melted)

    • Pineapple Pina Colada Filling

  • 200 g of fresh cream, whipped
  • 100 g of pineapples (diced)
  • 2 pcs of wafers
  • 50 ml of pineapple juice
  • 1 tbsp of pina colada liqueur

    • Cake Garnishing

  • ˝ can pineapples slices
  • 5 pcs wafers
  • 2 tbsp decor gel

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in coconut powder and fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
    5. Mix well of pineapple juice and pina colada form syrup.
    6. Sprinkle some syrup over cake, spread with whipped cream and sprinkle with pineapple dices.
    7. Follow with broken wafers. Spread some whipped cream. Continue layering until finished.
    8. Coat cake with whipped cream, sides with wafer squares. Top with pineapple slices.
    9. Gently burn canned pineapple slices with blowtorch until surface is lightly burned. Glaze with decor gel.

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