Cakes

Pina Colada Layer Cake

January 31, 2017

It’s back to real adult life and work today for the first time since December! The holidays are officially over. I’ve had two days at school already, but all of the students are back today. Yay! Can’t wait to repeatedly tell them to stop flipping their fkn drink bottles.

Even though it’s the end of January, it’s really the beginning of the year for me. Which means I am just now getting around to the whole resolution thing. I only have one and it’s more of a challenge than a resolution. I want to make a cake a month! A party/celebration/layer cake each month, for the entire year. Now is the time to tell me if I have over committed and I can take all this back.

I actually set myself this challenge last year. The cakes were going to be for my homeroom and I had vague blogging plans for these fantasy cakes but it did not happen. I promise this year is going to be different!

I was so inspired by another blog lady Michelle from Hummingbird High who made a pie a month last year and did such a frigging awesome job, that I decided to jump right in. So let’s welcome this Pina Colada Layer Cake to the cake-a-month family!

I ever so slightly adapted Molly’s coconut cake from her book Molly on the Range. I doubled the recipe to get some nice height, used smaller pans and added some rum. I have been using this book a lot while I’ve been on holidays and it is truly the most delightful book. It will make you immediately want to put potato gems on things and move to Mid West America.

This cake is deceivingly light and cocconutty (duh) and lovely and moist which perfectly pairs with the most deliciously sweet and tart pineapple curd. It seems like a lot of work to juice/blend your own pineapple, but it’s certainly worth it. Bottled pineapple juice might be okay, I didn’t try it though!

Bonus points for you if you can be assed to dehydrate some pineapples for decoration like I have here. You are excused if you want to just go crazy with sprinkles/bunting/those red and white number candles from Coles. 

        

Pina Colada Layer Cake
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FOR THE CAKE
  1. 2 cups sugar
  2. 2 1/2 cups plain flour
  3. 1 1/2 tsp fine sea salt
  4. 1 1/2 tsp bicarbonate soda
  5. 1 1/2 tsp baking powder
  6. 2 large eggs
  7. 2 cups full fat coconut milk
  8. 2 tbsp rum (optional)
  9. 2 tsp vanilla extract
  10. 1 tsp coconut extract
  11. 1/2 cup coconut oil, melted and cooled
FOR THE PINEAPPLE CURD
  1. 4 large egg yolks
  2. 1/3 cup caster sugar
  3. 100g unsalted butter
  4. 1/2 pineapple; peeled, blended and strained to give you about 1/2 cup juice
  5. Juice and zest of 1 lime
  6. 2 tsp cornflour
FOR THE COCONUT BUTTERCREAM
  1. 250g unsalted butter, softened
  2. 500g icing sugar
  3. 1 1/2 tbsp full fat coconut cream
  4. 1 tsp vanilla extract
  5. Pinch fine sea salt
PINEAPPLE CURD
  1. Whisk all ingredients together in a medium sized saucepan.
  2. Place over a low heat and whisk until thick, about 4 minutes.
  3. Allow to completely chill before using in the cake.
COCONUT CAKE
  1. Preheat the oven to 160 degrees Celsius then grease and line 3, 6 inch cake pans.
  2. Whisk together the sugar, flour, bicarbonate soda, baking powder and salt in a large bowl.
  3. In a separate, smaller bowl, whisk together the eggs, coconut milk, oil, rum, vanilla and coconut extract.
  4. Add the wet ingredients to the dry ingredients and whisk to combine.
  5. Divide the batter over the cake tins and place in the oven.
  6. After 20 minutes, rotate the pans and increase the oven to 180 degrees Celsius and bake for a further 20 minutes or until cooked through (this is my trick to getting flat cakes!)
  7. Allow to completely cool before icing.
COCONUT BUTTERCREAM
  1. Place the butter in the bowl of an electric mixer with the paddle attachment and beat on a medium speed until light and fluffy.
  2. Gradually add the icing sugar with the motor running, followed by the coconut milk and extracts and beat until combined, scraping down the sides of the bowl if needed.
TO ASSEMBLE
  1. Place one cake on a cake board or plate and pipe a buttercream dam around the boarder of the cake.
  2. Fill the dam with 1/2 cup of pineapple curd then top with another cake and repeat.
  3. Allow the cake to chill for 20 minutes or until firm.
  4. Ice the cake with the remaining buttercream and allow to chill again before serving.
Adapted from Molly on the Range
erin made this http://erinmadethis.com/
   

22 thoughts on “Pina Colada Layer Cake

  1. merilyn

    it looks stunning erin!
    minimalism perfection!
    yes what is it with those flipping bottles?
    we had two boys staying for 2wks!!!!! … too much!
    and they were constantly practising flipping!
    have a good one hun!
    much love m:)X

    Reply
    1. erinmadethis Post author

      Thanks Merilyn! Gahhhh it’s so annoying- yesterday went fine though, didn’t have to ask once!

      Reply
  2. Justine

    Erin, this is wonderful and makes me want to run to my kitchen and dehydrate some pineapples and make a layered cake, but currently I am on a self-imposed ban until I can get myself to back into my gym rhythm. Until then, I will just drool over all your cakes Xo

    Reply
  3. Hannah Whitfield

    This is an awesome idea! Looking forward to seeing what cakes you make this year <3 this cake looks so freaking good. I cannot deal with that pineapple curd drooling out from the middle of the cut cake.

    Reply
  4. Ruby & Cake

    This cake is beautiful and the flavours are making me drool onto my keyboard again – i love the look of pineapple curd – how do you get it to pool so prettily inside the cake – my cake innards often splodge so unappealingly when I try and photo them haha. Stunning post Erin xx

    Reply
  5. Julie Rose

    I know you posted this a while ago but I really really want to make it however I want to edit it to make it just one six inch round for my husband and me. The frosting and the curd are easy to manipulate but I’m scared to cut the cake ingredients into 1/3. can you be of any assistance with this so that it comes out right? Sorry to bother you but I thought you might have some good advice thank you

    Reply
    1. erinmadethis Post author

      I’m so glad you are making this! I would half the recipe, fill the tin about 1/2 way up then make some sneaky cupcakes on the side with the left over?! x

      Reply
  6. Julie Rose

    Hi Erin, I just finished the last bite of this fabulous cake (well actually our dog Manni got the last few crumbs ) and I can’t say enough about how amazing it is. Moist, flavorful and most of all tropical. We live in the Florida tropics and this cake defines the landscape here perfectly. I think it’s on the Easter menu. Thanks again

    Reply

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