Cotton Soft Pina Colada Pineapple Cake


Cotton Soft Pina Colada Pineapple Cake – When I came across this cocktail cake, I was like wow, it must be so delicious with all the amazing tropical flavors in it. The combination of coconut and pineapple is absolutely delectable. I love the pineapple fillings made of crushed pineapple and with a tiny bit of rum. If you have tasted a Pina Colada Cocktail drink, you’ll know what I mean. I’m imagining myself at the beach. I hope you’re inspired to give this a try, especially if this cake is something new you’ve never tried before. Enjoy!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/cotton-soft-pina-colada-pineapple-c

Ingredients:

You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well

• Sponge Cake
I’m using 7x7x3 inch pan

4 egg yolks
30g [2 tbsp] fine sugar
48g [3½ tbsp] oil
30g [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice
5g [1 tsp] rum or pineapple extract
72g [½ cup + 2 tbsp] cake flour
¼ tsp salt

4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar


• Pineapple Fillings
320g [1½ cup] crushed pineapples
100g [½ cup] fine sugar
15g [2 tbsp] cornstarch
120ml [½ cup] pineapple juice
5g [1 tsp] rum or pineapple extract

• Frosting
480g [2 cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream


Pineapple juice or syrup

Garnish:
15g [¼ cup] dessicated coconut
15g [2 tbsp] toasted coconut flakes

Mint leaves


Instructions:

• Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, coconut cream, juice and rum (rum is optional, you can replace by vanilla or pineapple extract). Mix vigorously until well combined.
5. Sift in the flour and salt. Whisk and fold in a circular motion, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until combined, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a stick or skewer to stir in vertical directions as shown in the video to release air trapped bubbles.
9. Bake in preheated oven at 160°C/320°F for 55-60 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled, trim off all the sides. Slice the cake into 3 sheets, set aside.

• Pineapple fillings
1. Strain the pineapples from the can. Keep the juice for use later.
2. Cut about 320g [1½ cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
3. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
4. Cook over a medium heat until the mixture is smooth and thickened.
5. Remove the pot from the heat. Let it cool.
6. Add the rum or pineapple extract. Give it a mix.
7. Transfer into a piping bag.

• Frosting
1. In a large mixing bowl, add whipping cream, sugar and coconut cream.
2. Mix on medium low speed until the cream is stiff, do not over mix.
3. Transfer cream into a piping bag.

• Assemble the Cake
1. Spread a tiny bit of cream on the cake board so that it can hold the cake.
2. Place a cake sheet.
3. Brush with the juice.
4. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
5. Pipe a generous amount of pineapple fillings. Spread evenly.
6. Place another cake sheet. Brush with juice.
7. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
8. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
9. Refrigerate the cake for at least 30 minutes or 1 hour.
10. In a bowl, add both the coconuts (dessicated and toasted flakes). Mix them evenly.
11. Garnish the coconuts around the sides.
12. Pipe some dollops around the cake top with the remaining cream.
13. Add the pineapple fillings and spread them evenly.
14. Garnish with some mint leaves.
15. Cake is ready to serve.


Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com

Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.

A Sweet Blast From the Past: Decades of Beloved Candy

From the 1900’s, candy has actually been a vital part of numerous American. Every the twentieth century kid is pleading temporarily when they can relive the day where they most likely to the store, load up a bag, and only pay a quarter for even more candy than their moms would certainly let them have.

Advantages of Cupcakes

A growing number of individuals are making use of fancy cupcake display screens as opposed to standard cakes for unique occasions such as weddings, child showers, birthday celebrations, celebrations or cheery vacations. Cupcakes, being little mini cakes are ending up being extremely preferred due to the fact that they have many fantastic top qualities that establish them apart from daily routine cakes.

The Top Bulk Candy Buys For Halloween

Every October, children and grownups around the world start to all set themselves for the most enchanting vacation of the year: Halloween. They attempt on outfit after costume.

Halo-Halo: King of Filipino Desserts

Halo-halo: The King of Filipino Desserts Philippines is popular for Chicken-Pork Adobo as well as Balut; dishes that provide both to laid-back and also daring restaurants. Yet what is a meal without dessert? With all the articles composed about Adobo and also balut, isn’t it time to know more concerning the sweeter side of the Philippines?

Use Your Toaster Oven To Bake Whole Grain Pumpkin Butterscotch Muffins With Cinnamon Icing

These muffins incorporate entire grains, olive oil and pumpkin in a yummy treat that you can feel great around. They are delicious on their own and also much better covered with cinnamon topping. This small-sized batch makes 12 muffins and also fits easily in many toaster, which means you won’t need to activate your less reliable full-sized oven.

You May Also Like