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.
- 2 cups sugar
- 2 1/2 cups plain flour
- 1 1/2 tsp fine sea salt
- 1 1/2 tsp bicarbonate soda
- 1 1/2 tsp baking powder
- 2 large eggs
- 2 cups full fat coconut milk
- 2 tbsp rum (optional)
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 cup coconut oil, melted and cooled
- 4 large egg yolks
- 1/3 cup caster sugar
- 100g unsalted butter
- 1/2 pineapple; peeled, blended and strained to give you about 1/2 cup juice
- Juice and zest of 1 lime
- 2 tsp cornflour
- 250g unsalted butter, softened
- 500g icing sugar
- 1 1/2 tbsp full fat coconut cream
- 1 tsp vanilla extract
- Pinch fine sea salt
- Whisk all ingredients together in a medium sized saucepan.
- Place over a low heat and whisk until thick, about 4 minutes.
- Allow to completely chill before using in the cake.
- Preheat the oven to 160 degrees Celsius then grease and line 3, 6 inch cake pans.
- Whisk together the sugar, flour, bicarbonate soda, baking powder and salt in a large bowl.
- In a separate, smaller bowl, whisk together the eggs, coconut milk, oil, rum, vanilla and coconut extract.
- Add the wet ingredients to the dry ingredients and whisk to combine.
- Divide the batter over the cake tins and place in the oven.
- 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!)
- Allow to completely cool before icing.
- Place the butter in the bowl of an electric mixer with the paddle attachment and beat on a medium speed until light and fluffy.
- 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.
- Place one cake on a cake board or plate and pipe a buttercream dam around the boarder of the cake.
- Fill the dam with 1/2 cup of pineapple curd then top with another cake and repeat.
- Allow the cake to chill for 20 minutes or until firm.
- Ice the cake with the remaining buttercream and allow to chill again before serving.