When it comes to Pina Colada there are two kinds of people in the world, those who like to knock the drinks faded glamour and those who aren’t ashamed to admit to liking this tropical cocktail. Even the great mixicologist Tony Conigliaro named the Pina Colada as his guilty pleasure as if this tropical taste was something to be ashamed of. With my husband falling into the latter category I wanted to make him a 7th wedding anniversary cake that tasted like the perfect Pina Colada drink.
The Pina Colada was first invented in a luxury hotel bar in Puerto Rico for wealthy tourists looking for a taste of the Caribbean. So my challenge was to create a cake with the same tropical blend of coconut cream, rum and tangy pineapple.
It’s not essential to use fresh fruit to make my Pina Colada cake, though it certainly adds to the drama if you do. I find tinned pineapple too sweet and more reminiscent of tea with your nan rather than a tropical paradise. Fresh pineapple hits the spot flavour wise so all you’re left to miss is the sand between your toes.
Loaded with coconut flavour and taste this is a fun twist on a Pina Colada that friends and family won’t forget in a hurry.
Time 1hr approx
1/2 medium fresh pineapple peeled, roughly chopped or
400g tin crushed pineapple drained thoroughly
1tbsp soft light brown sugar
225 g butter
225g caster sugar
225g self-raising flour
25g desiccated coconut
grated zest of 1 lime to decorate
200g cream cheese
2 tbsp icing sugar
- Place the pineapple in a bowl with the rum and brown sugar and leave to soak for at least 5 hours, preferably overnight. Strain the fruit.
- Preheat the oven to 200C/fan180C/gas mark 6. Grease and line two 18cm round sandwich tins.
- Mash the pineapple with a fork to break it down into a chunky but spreadable pulp.
- Mix the butter and sugar together in a large mixing bowl until light and fluffy.
- Add the eggs one at a time and mix thoroughly.
- Add in the flour and cream together to form a smooth batter.
- Transfer to the tins and smooth the tops. Bake in the oven for 30 minutes or until a skewer inserted into the centre comes out clean. Leave to cool.
- To make the frosting, beat the cream cheese and icing sugar until smooth.
- To assemble spread two-thirds of the frosting on to one cake, followed by the pineapple and rum mixture. Cover with the other cake and spread the remaining frosting over the top. Decorate with coconut and lime zest.