Pinacolada cake
Vanilla sponge layered with pineapple, coconut and whipped cream. Serves 8
The basic eggless vanilla cake cut into three layers, soaked in pineapple syrup and layered with pineapple pieces, fresh coconut and whipped cream, like the cocktail. Make it the day before: it needs to chill overnight. Leave out the Malibu (coconut rum) for children.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For decoration
Method
0/8 doneStep 1: Drain the 14 oz tinned pineapple pieces, keeping the syrup. Stir the 2 tbsp coconut rum (Malibu) into the syrup, if using.
Step 2: Cut the 1 basic vanilla cake (eggless) horizontally into 3 equal layers.
Step 3: Place one layer on a cake board and soak it with syrup.
Step 4: Spread half the pineapple pieces on top and sprinkle with a third of the 3 ⅛ oz fresh coconut. Spread a little 2 cups fresh cream on top.
Step 5: Put the second layer on top and repeat: syrup, the rest of the pineapple, another third of the coconut and a little cream.
Step 6: Soak the third layer with syrup, place it on top and spread cream over the top and sides.
Step 7: Decorate with the remaining coconut and the 4 tbsp white chocolate.
Step 8: Chill overnight before serving.
480 min
Nutrition per serving
- Calories
- 655 kcal
- Protein
- 10 g
- Carbs
- 72 g
- Fat
- 37 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pinacolada cake take?
- About 40 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of fresh cream?
- Double or whipping cream, same amount.
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