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Pina Colada Cake
Pina Colada Cake
Imagine kicking back at the beach with the palm trees swaying as you take a big bite of this tropical piña colada cake. Pineapple and coconut are a legendary pairing of flavors that works well beyond the classic cocktail. This delicious dessert and others can .... Show more
Pina Colada Cake
Mandy Merriman
Ingredients (Pineapple Cake):
2/3 cup buttermilk *room temperature
2/3 cup sour cream *room temperature
3 egg whites *room temperature
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
1 box pineapple cake mix
Ingredients (Pineapple Curd):
1 cup diced pineapple (fresh or canned), pureed
¼ cup granulated sugar
2 egg yolks
1 teaspoon cornstarch
2 tablespoons unsalted butter
Ingredients (Coconut Buttercream):
1 ½ cups (3 sticks) unsalted butter
¼ cup coconut milk
¼ cup heavy cream *plus more if needed
1 tablespoon pure vanilla extract
1 tablespoon coconut emulsion
Pinch of salt
7-8 cups powdered sugar
Ingredients (for decorating):
8 maraschino cherries with stems
8 fresh pineapple wedges
Piping bag
Wilton 1A circle piping tip
Directions (for Pineapple Cake):
1. Preheat the oven to 325°F, then prep three 6-inch round cake pans with a swipe of shortening and dusting of flour to prevent sticking.
2. In a large bowl, whisk together the buttermilk, sour cream, egg whites, oil, and vanilla until thoroughly combined. Sift in the cake mix and whisk until just combined. Do not overmix. Split the batter evenly among the prepared pans.
3. Bake for 27 to 30 minutes, until the center is baked through. Let the cakes cool in the pan for a minute before flipping them out onto a wire rack to cool completely.
4. Wrap and freeze the cakes before assembly.
Directions (for Pineapple Curd):
1. In a medium saucepan over medium heat, whisk together the pineapple puree, sugar, and egg yolks until bubbly, 2 to 5 minutes.
2. In a small cup, whisk together the cornstarch and 1 tablespoon of water to make a slurry. Add to the pineapple curd and cook, stirring, until thickened, about 1 minute. Remove from the heat.
3. Add the butter, 1 tablespoon at a time, stirring between each addition. Transfer to a glass dish, cover, and refrigerate until thickened and cooled completely.
Directions (for Coconut Buttercream):
1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it’s light and fluffy. Add the coconut milk, heavy cream, vanilla, coconut emulsion, and salt and beat again until combined, then scrape down the sides with a spatula.
2. With the mixer on low speed, add the powdered sugar about 1/2 cup at a time. The buttercream will be thick. Add a little more heavy cream, 1 tablespoon at a time, to thin it out if needed, and then flip the mixer to high speed and beat until the buttercream is lighter in color and texture, about 2 minutes.
Directions (Assembly and Decorating):
1. Place a cardboard cake round on a cake turntable. Dot a little bit of buttercream in the center of the round and spread it out with an angled icing spatula.
2. Place the first chilled cake layer in the center. Add a thin layer of buttercream. Pipe a buttercream dam around the outside rim of the frosted cake layer, and then add about 1/2 cup of the pineapple curd.
3. Place the next cake layer on top, then repeat, making sure to line the layers up evenly. After adding the top cake layer, crumb coat the cake by spreading a thin layer of buttercream around the entire cake.
4. Freeze for 2 minutes to set the buttercream.
5. Using a wooden spoon, beat out any air bubbles in the remaining buttercream. Spread a final layer of buttercream around the entire cake, using a cake scraper for smooth sides and clean edges.
6. Fit a piping bag with the Wilton 1A tip, fill it with buttercream, and pipe 8 small swirls of buttercream on top of the cake, then gently place a maraschino cherry on each swirl. Place a fresh pineapple wedge between each swirl.
Tips:
Using fresh (versus canned) pineapple will give you different results for the curd. The flavor of fresh is so much better, but the acid tends to react differently with the other curd ingredients. Make sure to let the pineapple curd thicken enough before storing it to cool. The flavor will also have more of an opportunity to intensify—a win-win. To avoid the maraschino cherries dripping onto your white buttercream, drain them, then let them finish draining on a paper towel before placing them on the cake.
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