Pina Colada Cake Recipe
A vegetarian Continental recipe with vivatta maida, milk, sunflower oil. Ready in 1h 10m, serves 10.
Curated byLucas Dubois🇫🇷
Instructions
19 steps- 1
To begin making Pina Colada Cake Recipe, in a large bowl, mix the butter and sugar well with the help of a hand mixer
butter (unsalted)(1/2 cup)-/2 sugar(1 cups)butter (unsalted) - softened(1 cup)caster sugar(2 cups) - 2
To this, add the flour, baking soda, baking powder and mix well
baking powder(1/2 teaspoon)pinch baking soda(1) - 3
Then add milk, oil and pineapple chunks and 1/2 cup of shredded and toasted coconut
milk(3/4 cup)dry coconut (kopra) - shredded(1 cup)pineapple - sliced to chunks(1)tablespoons coconut milk(2) - 4
Add a teaspoon of coconut rum if desired and mix evenly
dry coconut (kopra) - shredded(1 cup)tablespoons coconut milk(2) - 5
Preheat oven at 325 degrees F for about 10 minutes
- 6
Meanwhile grease two 8 inch pans (any pan of your choice) and pour the cake batter into them after greasing them with a little butter
butter (unsalted)(1/2 cup)butter (unsalted) - softened(1 cup) - 7
Bake in oven for 25 minutes or more till the toothpick inserted in the middle of the pan comes out clean
- 8
Take the pans out and cool on a wire rack
- 9
Meanwhile for the frosting, beat the butter till it becomes light in a blender
butter (unsalted)(1/2 cup)butter (unsalted) - softened(1 cup) - 10
Add sugar, coconut milk to the butter and mix well to achieve a creamy texture
milk(3/4 cup)butter (unsalted)(1/2 cup)-/2 sugar(1 cups)dry coconut (kopra) - shredded(1 cup)butter (unsalted) - softened(1 cup)caster sugar(2 cups)tablespoons coconut milk(2) - 11
Take the cakes out of the pans
- 12
On a plate, first keep a cake and apply frosting all over the cake
- 13
Arrange four pineapple slices and also add the toasted coconut all over
dry coconut (kopra) - shredded(1 cup)pineapple - sliced to chunks(1)tablespoons coconut milk(2) - 14
Keep the other cake on top of this carefully
- 15
Apply the frosting again all over the other cake and cover both of them completely with the frosting
- 16
Spread the toasted coconut all over the cake carefully
dry coconut (kopra) - shredded(1 cup)tablespoons coconut milk(2) - 17
Arrange the remaining pineapple slices as shown in the picture or can be done of your own choice
pineapple - sliced to chunks(1) - 18
Refrigerate for at least 2 to 3 hours before serving
- 19
Serve Pina Colada Cake Recipe with Samosa Recipe, Cold Coffee Smoothie Recipe and more tea time snacks
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Pina Colada Cake Recipe
A vegetarian Continental recipe with vivatta maida, milk, sunflower oil. Ready in 1h 10m, serves 10.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
19 steps- 1
To begin making Pina Colada Cake Recipe, in a large bowl, mix the butter and sugar well with the help of a hand mixer
butter (unsalted)(1/2 cup)-/2 sugar(1 cups)butter (unsalted) - softened(1 cup)caster sugar(2 cups) - 2
To this, add the flour, baking soda, baking powder and mix well
baking powder(1/2 teaspoon)pinch baking soda(1) - 3
Then add milk, oil and pineapple chunks and 1/2 cup of shredded and toasted coconut
milk(3/4 cup)dry coconut (kopra) - shredded(1 cup)pineapple - sliced to chunks(1)tablespoons coconut milk(2) - 4
Add a teaspoon of coconut rum if desired and mix evenly
dry coconut (kopra) - shredded(1 cup)tablespoons coconut milk(2) - 5
Preheat oven at 325 degrees F for about 10 minutes
- 6
Meanwhile grease two 8 inch pans (any pan of your choice) and pour the cake batter into them after greasing them with a little butter
butter (unsalted)(1/2 cup)butter (unsalted) - softened(1 cup) - 7
Bake in oven for 25 minutes or more till the toothpick inserted in the middle of the pan comes out clean
- 8
Take the pans out and cool on a wire rack
- 9
Meanwhile for the frosting, beat the butter till it becomes light in a blender
butter (unsalted)(1/2 cup)butter (unsalted) - softened(1 cup) - 10
Add sugar, coconut milk to the butter and mix well to achieve a creamy texture
milk(3/4 cup)butter (unsalted)(1/2 cup)-/2 sugar(1 cups)dry coconut (kopra) - shredded(1 cup)butter (unsalted) - softened(1 cup)caster sugar(2 cups)tablespoons coconut milk(2) - 11
Take the cakes out of the pans
- 12
On a plate, first keep a cake and apply frosting all over the cake
- 13
Arrange four pineapple slices and also add the toasted coconut all over
dry coconut (kopra) - shredded(1 cup)pineapple - sliced to chunks(1)tablespoons coconut milk(2) - 14
Keep the other cake on top of this carefully
- 15
Apply the frosting again all over the other cake and cover both of them completely with the frosting
- 16
Spread the toasted coconut all over the cake carefully
dry coconut (kopra) - shredded(1 cup)tablespoons coconut milk(2) - 17
Arrange the remaining pineapple slices as shown in the picture or can be done of your own choice
pineapple - sliced to chunks(1) - 18
Refrigerate for at least 2 to 3 hours before serving
- 19
Serve Pina Colada Cake Recipe with Samosa Recipe, Cold Coffee Smoothie Recipe and more tea time snacks
Rate this recipe
