Fruity Piña Colada Cake

Fruchtige Piña-Colada-Torte

Guys, we need to celebrate! We need to celebrate as we managed to move within the city of Munich, we need to celebrate as it has been three years since my horrible bike accident and I don’t have any permanent damage. We all need to celebrate as during COVID19 we need to hold on to special moments and celebrate life. In this monochromatic time when working from home means that every day looks exactly the same, we need to put time aside to enjoy the moment. For that reason I brought a fruity and moist Piña Colada cake to the party. It contains some coconut sponges, which are filled with pineapple filliing and is then frosted with a coconut yoghurt cream. Of course it is also soaked in some rum. In my opinion this is the perfect cake if you wish to celebrate.

Fruchtige Piña-Colada-TortePineapple is a fruit that is not very commonly used here in Germany. I mean, it is not local. However, my Colombian husband is a huge fan, it is one of his favorite fruits, so I wanted to make a cake with pineapple. One thing led to another and I immediately thought about the cocktail Piña Colada. I don’t know, I guess I am the typical girl who loves a sweet cocktail. So I figured I wanted to make a cake with this filling and so this is how the cake came to be.  Fruchtige Piña-Colada-TorteI don’t think I need to say that much more, so if you are up for a fresh and vibrant cake with pineapple and coconut, this is for you. It has a summer feel to it and will definitely impress.

Fresh Piña Colada Cake

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Serves: One 20 cm/8inch ∅ springform
Prep Time: 1 1/2 hrs Cooking Time: 30min Total Time: 2 hrs

This fresh Piña Colada cake consists of a coconut sponge, is filled with pineapple, and covered in a coconut and yoghurt cream.

Ingredients

  • Yoghurt Coconut Cream
  • 6 sheets of gelatine
  • 200 grams of heavy cream
  • 200 grams of sour cream
  • 250 grams of coconut milk (yes, I am talking about the liquid part)
  • 200 grams of plain yoghurt
  • 100 grams of regular sugar
  • A dash of rum

  • Coconut Sponge
  • 130 grams of butter
  • 6 good eggs
  • 200 grams of sugar
  • 1 teaspoon of vanilla extract
  • 40 grams of coconut flakes
  • 35 grams of cornstarch
  • 100 grams of flour

  • Pineapple Filling
  • 1 can (567 grams) of pineapples
  • 50 grams of regular sugar
  • 30 grams of cornstarch
  • 1-2 cans of pineapples (each 567 grams)

  • Sugar Syrup
  • 75 grams of water
  • 75 grams of regular sugar
  • 60 grams of rum

  • 50 grams of coconut chips
  • Dried pineapple pieces

Instructions

1

As the yoghurt cream needs to chill for a few hours, please prepare first, you may start the night before.

2

Soak the sheets of gelatine in some cold water. Whip the heavy cream until stiff peaks form, then set aside. Whisk together all other remaining ingredients of the cream. Gently heat the gelatine in a small saucepan. Gelatine melts faster than chocolate, so be sure it is very low on heat and stir constantly. Once the gelatine has dissolved, add one tablespoon of the whisked ingredients to it, stirr. Then add another tablespoon, repeat and only then add this mixture to the entire cream. Once combined, fold in whipping cream and chill for at least a few hours or overnight until it has set.

3

For the coconut sponges line the bottom of two 20cm/8 inch cake pans with parchment paper and preheat oven to 180 degrees Celsius. Melt the butter and set aside.

4

Separate the eggs carefully into two large bowls, making sure that no egg yolk enters into the egg whites. Add 100 grams of regular sugar to each, add vanilla extract to the egg yolks. Measure the flour, coconut flakes and cornstarch into a separate bowl. Then first beat the egg whites until soft peaks form, this does not need to be stiff meringue. Without cleaning the beaters, beat the egg yolks until ligther in color and thicker in consistency, this takes a few minutes. Sieve the flour, coconut flakes, and cornstarch on top of the egg yolks, add 1/3 of the beaten egg whites. Mix this carefully, then add another 1/3 of the egg whites and the slightly cooled-off butter. Be sure to only incorporate the last 1/3 of the egg whites by folding it in very carefully. Immediately divide evenly among the cake pans and bake for about 25-30min. An inserted toothpick should come out clean. Let cool and release from forms. You can also prepare these a day in advance. Cover tightly and leave at room temperature or in the fridge for that instance.

5

For the pineapple filling cut pineapple into chucks and place with juice and sugar into a pot. Let boil once and then simmer for a few minutes. Meanwhile dissolve the cornstarch in some water and add to the mix. The mixture should thicken after a while, stir and let simmer for one to two minutes, then set aside and let cool.

6

For the sugar syrup boil water and sugar and cook until the sugar has dissolved completely. Add rum at the end and let cool, too.

7

Now we will assemble the cake. For this cut each cake in half meaning that you should have four cake layers in total. Brush the lowest cake layer generously with the sugar syrup, then place some pineapple chunks on it, spread a layer of your prepared pineapple filling and finally spread one layer of the yoghurt cream. Repeat this with two more layers, so each time, syrup, canned pineapples, pineapple filling, yoghurt filling. Place the last cake layer on top upside down so you get a sharp edge. Coat the cake with a think layer of yoghurt cream, you still should have enough left. Chill for at least half an hour, also chill your yoghurt cream.

8

Meanwhile brown the coconut chips at 180 degrees Celsius for about three minutes, keep an eye on them, they do brown rather quickly. Then frost the cake with a more generous layer, keeping aside about three tablespoons, which we will use for the roses. Glue the coconut chips on the side of the cake, I also put some around the edges on the top (see picture). Pipe on roses and decorate with dried pineapples or how you like it. This cake will also taste great on day 2 and 3, always chill and cover.

 

Fruchtige Piña-Colada-Torte

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2 Comments

  • Reply
    Simone
    Friday May 7th, 2021 at 07:10 AM

    Liebe Jenny,

    die sieht ja köstlich aus 😲🤤
    Das Rezept druck ich mir direkt aus…da muss ich nur noch wen finden, der mir die Torte zum Geburtstag in zwei Wochen backt 🥳🤩

    …wobei das dann doch wieder auf mich zurückfallen wird 😂

    Ich berichte Dir dann wie die Torte geschmeckt hat…denke aber, das es wie schon so oft, ein mega leckeres Rezept von Dir ist 🤤🥰

    Ich freu mich jedenfalls schon auf das erste Stück Torte!!

    Liebe Grüße

    Simone

    • Reply
      Jenny
      Friday May 7th, 2021 at 07:15 AM

      Liebe Simone, uns hat sie sehr gut gemundet, berichte auf jeden Fall und für einen Geburtstag ist sie perfekt!

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