Piña Colada Cake
A delicious cake inspired by the famous Piña Colada cocktail, combining the flavors of pineapple, coconut, and chocolate.
Equipment
- Electric whisk with dough hooks
- Heatproof bowls
- Springform pan
- Spatula
Ingredients
- 500 g soft butter
- 6 eggs
- 600 g flour
- 100 g cocoa
- 200 g sugar
- 1 tsp vanilla flavoring
- 500 ml coconut milk
- 4 tsp baking powder
- 0.5 tsp salt
- 400 g chocolate buttercream
- 200 g white buttercream
- 200 g roasted coconut shavings
- 400 ml coconut milk
- 200 ml pineapple juice
Instructions
- Mix all the batter ingredients in a large bowl using an electric whisk with dough hooks until smooth.
- Divide the batter equally between two medium-sized heatproof bowls and a small springform pan. Bake for 60 minutes in a preheated convection oven at 360°F. Let them cool for one hour.
- Turn one of the cakes out of its bowl onto your work surface. Level the large flat side with a sharp knife. Repeat with the second cake and the cake from the springform pan.
- Turn the first dome cut side up and spread a layer of chocolate buttercream on top. Place the cake from the springform pan on top and cover with chocolate buttercream. Place the second dome cut side down on top.
- Cut a depression in the top of the cake and hollow it out with a spoon. Flatten the rim, leaving an edge about half an inch wide.
- Cover the hollow and edge with white buttercream. Cover the outside of the cake with chocolate buttercream, except the top.
- Sprinkle roasted coconut shavings over the entire cake, except the top.
- Mix pineapple juice and coconut milk until frothy. Add whipped cream stabilizer if needed. Pour the cream into the hollow of the cake.
- Decorate with a cocktail umbrella, pineapple slices on a skewer, and a colorful straw.
