Pina Colada Cake Recipe

How to make it

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• Preheat the oven to 350 degrees F. Butter and line the base of three 9inch cake pans.
• Sift together the flour, baking soda, baking powder and salt into a large mixing bowl. Whisk gently to combine. Add the brown sugar, butter and 1 1/2 cups of the buttermilk to the dry ingredients. With the mixer on low blend to incorporate. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
• Whisk the eggs with the remaining 1/4 cup buttermilk and the vanilla and add to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter between the 3 pans.
• Bake for 25-28 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then turn out onto wire racks, carefully peel off the paper and allow to cool completely.
• For filling:
• Combine the pineapple, sugar and lime juice in a pan. Scrape the vanilla seeds into the pan too. Warm over a medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes.
• Raise the heat to medium and simmer, stirring occasionally, until the juices have almost completely evaporated and its turned jam-like in consistency (This took us about 10 minutes). Let the filling cool completely before using. (Can be made a day in advance and refrigerated)
• For Buttercream:
• Whisk the egg whites and sugar over a double boiler until the mixture reaches 160 degrees F on a candy thermometer. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 6-8 minutes, or until mixture is fluffy and cool to the touch. Switch to the paddle attachment. On medium speed, add butter a few tablespoons at a time. When all the butter has been added, increase the speed to medium-high and beat until the mixture becomes very thick and smooth, about 3 minutes.)
• Put the eggs whites in the bowl of an electric mixer fitted with a whip attachment so they are ready to go.
• Combine the sugar and water in a small saucepan and place over a medium heat, stirring to dissolve the sugar. Bring to the boil and cook without stirring until the syrup reaches the sold boil stage, 238 degrees F on a candy thermometer.
• Beat the egg whites briefly at medium speed. Slowly add the hot syrup in a thin stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.
• With the mixer on low speed, gradually add the butter, several tablespoons at a time and continue to beat until a smooth fluffy frosting forms.
• Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Add the coconut extract and mix until smooth.
• To assemble
• 9 tbsp rum – light, amber or dark
• Coconut flakes and thin slices of pineapple
• Place one layer flat side up on a cake stand. Sprinkle a generous 3 tbsp rum over the cake. Spread half of the pineapple filling over the layer, leaving a small gap around the edge. Add the second layer, sprinkle with more rum and cover with the remaining pineapple filling.
• Top with the third layer and sprinkle with the remaining rum. Frost the top and sides of the cake with the coconut buttercream.
• Decorate with some thin shreds of coconut and slices of pineapple if wished.