Delicious Piña Colada Cake
Serves: 8-10 people
Time: 3 hours
2 tbsp cherry juice
2/3 cup sugar
3 tbsp cornstarch
16 oz finely chopped pineapple
2/3 cup water
2 tsp white rum
Rum Cake Layers
3/4 cup unsalted butter
1 1/2 cups sugar
3/4 cup sour cream
2 tbsp white rum
6 egg whites
2 1/2 cups plain flour
4 tsp baking powder
¼ tsp salt
1 cup milk
10 egg whites
500g granulated sugar
680g unsalted butter, room temperature
½ cup coconut milk
♦ Slice the ends off pineapple and peel. Slice into very thin pieces. Pat each dry on between paper towel.
♦ Arrange on a lined baking tray. Using a small spoon or a dropper if you have, add a drop of cherry juice into the centre of each pineapple slice. Bake at 140ºC for 30 minutes. Flip over and bake for another 15 minutes until dried out. Place into a muffin tin and bake for a further 30 minutes until dried out completely.
♦ Meanwhile, in a large bowl, mix together the butter and sugar until airy and lightened in colour. Add sour cream and rum, whisk to combine.
♦ Add the egg whites and whisk until combined. In a separate bowl, mix together the flour, baking powder and salt. Add the flour to the mix alternating with the milk and finishing with the flour.
♦ Divide cake batter into three 8-inch pans. Bake at 180ºC for 20 minutes until a toothpick comes out clean. Let cool completely.
♦ In a pot, stir together sugar and cornstarch. Add pineapple, water and rum. Cook over medium heat stirring constantly until mixture thickens. Set aside and let cool completely.
♦ To make the frosting heat about 2-inches of water in a pot to a simmer. Place a large bowl over top. Add egg whites and sugar. Whisk the mixture constantly to combine. Cook until the sugar is completely dissolved. Carefully dip your index finger and thumb n the mixture and run the mixture between them to see if the sugar has dissolved. Remove from the heat.
♦ Whip the mixture on medium-high speed until stiff peaks form. Add the butter a little bit at a time while whisking to incorporate.
♦ When the mixture is thick and icing-like, add the coconut milk and whip to combine. Set aside until ready to decorate.
♦ Lay one cake layer on a board, place a ring of icing around the edge and fill the centre with pineapple jam. Repeat with second layer. Cover the entire cake with frosting and smooth the sides and top.
♦ Place the toasted coconut around the sides of the cake. Pipe rosettes on the top of the cake and top each with a pineapple flower.
♦ Slice and serve