The piña colada is a sweet cocktail made with rum, coconut cream, and pineapple juice, usually served shaken with ice. While it is a refreshing summer cocktail, it is a great cake, too. Cake layers are soft and tender, made with desiccated coconut and coconut yoghurt; and the filling is enriched with dark rum and fresh pineapple chunks. Although it may be tempting, my suggestion is not to increase the amounts of rum and pineapple, because more rum can make the filling a bit bitter, and if you overdo the pineapple, it will be difficult to slice and serve the cake. The cake is best served really well chilled.
Ingredients
For the cake
250 grams plain flour
100 grams cornflour (corn starch)
50 grams desiccated coconut
3 teaspoons baking powder
250 grams softened butter
200 grams sugar
1 teaspoon vanilla
250 grams coconut yoghurt
4 large eggs, separated
2 teaspoons coconut extract
For the filling
600 ml whole milk
50 grams cornflour (corn starch)
50 grams desiccated coconut
1 tablespoon plain flour
100 grams sugar
100 grams white chocolate
250 grams softened butter
200 grams fresh pineapple, diced
For the decoration
400 ml double cream
3 tablespoons icing sugar
1 teaspoon vanilla
½ teaspoon food colouring (optional)
Preparation
Start by making the filling, because it takes a bit of time to cool down. Take out about 150 ml of the cold milk and pour it over the mixture of cornflour sifted with plain flour, sugar, and desiccated coconut, and blend well. Bring the rest of the milk to a boil over medium heat, and once it starts to boil, pour in the cornflour mixture you made (in a thin stream), whisking constantly with a wire whisk. Cook this for about 2-3 minutes, still whisking constantly, or until quite thickened. Remove it from the heat, and add the rum, and the chopped up white chocolate. Mix until the chocolate is completely melted, then cover the surface of this cream with plastic wrap and let it cool down almost completely.
Separate the eggs into yolks and whites, place them into separate bowls and let them sit at room temperature for about 30 minutes. Sift together the plain flour, cornflour (corn starch), desiccated coconut, and baking powder, and set it aside. Take a large bowl, add the butter and beat with an electric mixer on high for about 2 minutes, until light and fluffy. Add half of the sugar and continue beating for about 3 minutes more. Scrape the sides of the bowl, if needed. Add the vanilla and two egg yolks and beat it in well. Add the remaining yolks and blend completely. Turn the mixer down to low and add in the flour mix and the yoghurt in a few additions. Mix until just blended.
In another bowl (glass or metal, preferably) beat the egg whites until soft peaks form. Gradually add the rest of the sugar, beating on high constantly, until stiff peaks form. Gently fold the whites into the batter, being very careful not to overmix and deflate it. Generously grease and a baking pan (23 cm; 9"), pour in the batter and level it as much as possible. Bake immediately, in a preheated oven, at 180˚C (350˚F), for about 25-30 minutes. Check it with a toothpick to make sure it doesn't overbake. Let the cake cool in the pan for about 10 minutes, then take it out and place it on a wire rack to cool completely.
Once the cake has cooled down, take a large knife and level it as much as possible, then cut the cake into three equal layers. By that time, the filling should be almost completely cool to the touch. Beat the softened butter on high until light and fluffy, and then, without turning off the mixer, add the cooked coconut cream, a tablespoon at a time, to the butter. The filling should be completely smooth and creamy when you've finished adding the coconut cream.
Divide the filling into two equal parts, add the diced fresh pineapple to one bowl, and mix well. Place the first cake layer on the serving platter and close a cake ring around it. Gently spread one half of the coconut filling, then place another cake layer on top. Evenly spread the pineapple filling, then place the last cake layer. Cover the top with plastic wrap and let the cake sit overnight in the refrigerator. Once the cake has firmed up and it's ready, whip the double cream with the icing sugar and vanilla, until stiff peaks form, add the colouring of your choice (if using), and decorate the cake to your liking. Serve well chilled. Yields 16 servings. ©Tina Vesić
