Pina Colada Layer Cake
Rating: 5 Stars (from 4 reviews)
Yield: 12-14 slices
Total Time: 1 hour 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Cuisine: American
Category: Dessert
Ingredients
Pineapple Filling:
2/3 cup (138g) sugar
3 tbsp cornstarch
16 oz crushed pineapple (with juice)
2/3 cup (160ml) water
1/4 tsp vanilla extract
Coconut Cake Layers:
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3/4 cup (173g) sour cream, room temperature
1 tbsp coconut extract
6 large egg whites, room temperature
2 1/2 cups (325g) all-purpose flour
4 tsp baking powder
1/2 tsp salt
3/4 cup (180ml) milk, room temperature
1/4 cup (60ml) water, room temperature
Coconut Frosting and Decor:
1 1/4 cup (280g) butter, room temperature
1 1/4 cups (237g) shortening
10 cups (1150g) powdered sugar
1 1/2 tbsp coconut extract
6–7 tbsp (90-105ml) water or milk
2 cups (153g) sweetened coconut flakes
Cherries (for garnish)
Sliced pineapple (for garnish)
Instructions
To Make the Pineapple Filling:
In a large saucepan, combine sugar and cornstarch.
Stir in crushed pineapple (with juice) and water.
Cook over medium-high heat, stirring regularly, until the mixture thickens and comes to a boil, about 10 minutes.
Let boil for 1 1/2 minutes, then remove from heat.
Stir in vanilla extract and set aside to cool.
To Make the Cake Layers:
Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with parchment paper circles and grease the sides.
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
Add sour cream and coconut extract and mix until well combined.
Add egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, combine dry ingredients. Mix milk and water in a small measuring cup.
Gradually add dry ingredients to the batter, alternating with the milk mixture. Mix until well combined, scraping down the sides as needed.
Divide batter evenly between the prepared cake pans. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Allow cakes to cool in the pans for 2-3 minutes before transferring to cooling racks to cool completely.
To Make the Buttercream:
In a large mixer bowl, beat butter and shortening until smooth.
Gradually add half of the powdered sugar and mix until smooth.
Add coconut extract and 5-6 tablespoons of water or milk. Mix until smooth.
Gradually add the remaining powdered sugar and mix until smooth. Adjust consistency with additional water or milk as needed.
To Assemble the Cake:
Preheat the oven to 400°F (204°C) to toast the coconut. Spread coconut flakes evenly over a parchment-lined cookie sheet and bake for 5-8 minutes, tossing regularly to ensure even toasting.
Trim domes from the tops of cooled cakes to level them.
Place the first cake layer on a serving plate or cardboard cake round.
Pipe a dam of coconut frosting around the edge of the cake, then spread about 1 cup of pineapple filling evenly into the center.
Add the second layer of cake, followed by another dam of frosting and 1 cup of pineapple filling.
Top with the final cake layer and frost the outside of the cake.
Press toasted coconut into the sides of the cake.
Pipe swirls of frosting on top using a piping tip (like Ateco tip 808).
Garnish with cherries and sliced pineapple.
Enjoy your tropical Pina Colada Layer Cake! 🌴🍍
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