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  • Hanneke

    Piña Colada Cake 73K + Prepare the biscuit can be seen on film. Sponge cake can be baked the day before. The entire cake is best prepared the day before the mass solidified and all the flavors came together. If you do not have access to fresh pineapple, we can replace them with canned pineapples, but with fresh fruit cake will be tastier, better-balanced taste, not so sweet. If you can not buy coconut liqueur can be omitted, can also replace it with rum. Cake can be prepared in a version without alcohol. Biscuit tops do not need to soak anything. Ricotta can replace cream cheese thoroughly ground (cottage cheese). 1 cup = 250 ml Sponge: • 7 eggs • 1 cup sugar • 1 cup cake flour • 1/3 cup potato flour Mousse with pineapple: • 2 pineapples • 2 tablespoons coconut liqueur • 2 flat tablespoons cornstarch Coconut cream: • one large can of coconut milk (400 ml) • 1/4 cup coconut liqueur • 1 cup sugar • 500 g mascarpone cheese • 250 g ricotta cheese Impregnation: • 6 - 9 tablespoons of rum Decoration: • desiccated coconut on the sides • leaves of pineapple Preparation: Sponge: High springform pan bottom with a diameter of about 24 - 27 cm baking parchment paper. Sides like not lubricate or spilling out. Sift flour with potato flour and mix. Preheat the oven to 170 degrees. Separate the eggs. Proteins beat on low speed mixer for 2 minutes until foaming. Gradually increasing speed blender add a spoonful of sugar (at short intervals). Proteins still beat on high speed mixer for a few minutes until they are stiff and glossy. Still whisking add a spoonful of mixed egg yolks (add another portion of the previous gonna get a longer protein). Add sifted flour (preferably in 3 batches) and stir them very gentle movements metal spoon or spatula with a tamped ground, trying not to destroy the compacted foam. Pour batter into the mold and place in preheated oven. Bake for about 35 minutes to dry stick. Immediately remove the sponge from the oven and energetically throw it on the counter. Allow to cool. When completely cooled, cut into 3 tops. Mousse with pineapple: carve out the flesh of pineapple: unload and discard the shells and resources. Keep the leaves for decoration. The flesh is cut into small cubes. Half a pineapple put into a saucepan, add the liqueur and bring to the boil. Reduce heat and simmer for about half an hour or until the pineapple is tender (for fresh pineapple a bit longer). Mix mousse, add the remaining chopped pineapple, stir and bring to the boil again, after a minute of cooking, add the cornflour the distributed previously in a small amount of cold water. Bring to a boil and hold a minute on the fire until the mixture is thick like jam. Allow to cool before lining on the cake. Coconut cream: Pour the milk into a pot and coconut liqueur, add the sugar and heat stirring until sugar is dissolved. Cook over medium heat for about half an hour or longer, until the formation of a thick syrup in an amount of not more than 1 cup. Allow to cool. At the time of joining the cream cheese to be slightly warm, it may be hot. Mascarpone cheese and ricotta a large bowl, gradually add the 1 tablespoon of slightly warm coconut syrup, stirring gently all the time. The first lower frame on top of sponge cake paterze, drizzle with 2 - 3 tablespoons of rum, gently spread half the weight pineapple and 1/3 of the cream of coconut, put a second table top, drizzle with rum, pineapple put the rest mass (1 tablespoon to leave the sides) and cover half the remaining cream. Lay the latest top, drizzle with rum and cover with the rest of the cream. Part of cream and a spoon with pineapple weight smear the sides of the cake, but only enough to desiccated coconut easily stuck. The sides and the top sprinkle garnish with pineapple. Read more in the BLOG.     Piña colada drink Ingredients 2 servings: • 300 g chilled, peeled and diced pineapple • 200 ml of chilled coconut milk • 60 g (2 scoops) vanilla ice cream or cream (optional) • 50 ml white rum • 25 ml of coconut liqueur (optional) • cup of crushed ice Preparation: All the ingredients (except ice) into the blender and mix thoroughly. Add crushed ice and for a while (about 3 seconds) re-mix. Pour into cups and serve.

  • Brooke Lince

    Piña Colada Cake ~ Melt in your mouth moistness! Sponge Cake, Pineapple Mousse & Coconut Cream! {Recipe is in Polish. Use Google Translate. Works like a charm.} #tropical #dessert #recipe

  • Diane McCarthy

    Pineapple coconut cake

  • Maureen Houston

    Pina Colada Cake-- RECIPE NOT ENGLISH - (use bing to translate) tasty layering idea- fresh pineapple jam/sauce, coconut milk simmered and sweetened to a syrup mixed with cream cheese for next layer, and sponge cake, and pineapple leaves to decorate top. I'd skip all the alcohol, and maybe even find a recipe that was in English, but good ideas!

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