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recipe image Pina Colada Cake

Pina Colada Cake

Make the most of summer with this this easy Pina Colada cake recipe from In the Kitchen with Kate. A silky sweet frosting. Decorate with cherries, pineapple and meringue. Eat whilst wearing sunglasses.

Make the most of summer with this this easy Pina Colada cake recipe from In the Kitchen with Kate. A silky sweet frosting. Decorate with cherries, pineapple and meringue. Eat whilst wearing sunglasses.

  • Prep time
    45 minutes
  • Cooking time
    25 minutes
  • Servings
    16
  • Difficulty
    Medium

Ingredients

For the cake
  • 225 grams Stork
  • 4 Eggs
  • 225 grams caster sugar
  • 225 grams self-raising flour
  • 2 tsp baking powder
  • 1/2 tsp coconut flavouring
For the Pina colada syrup
  • 50ml water
  • 25ml Malibu
  • 25ml pineapple juice
  • 100 grams caster sugar
For the Frosting
  • 120 grams Stork
  • 375 grams icing sugar
  • 1/2 tsp coconut flavouring
  • 1 Tbsp pineapple juice

      Instructions

      Steps
      1. Pre heat oven to 180ºC and lightly grease two 8 inch round cake tins with butter. Line bottom of pan with baking paper.
      2. Using a mixer beat the Stork, caster sugar, flour, baking powder and salt until all combined and sandy in consistency. In a separate bowl, mix together the wet ingredients until the eggs are evenly mixed in. Slowly add to the dry ingredients mixing on a low-medium speed. Scrape down the bowl and beat on high until smooth- do not over mix.
      3. Pour the batter evenly between the two cake tins. Place in the oven for 25-30 minutes until a skewer comes out clean. Once baked, leave in the tin for 10 minutes before transferring to a cooling rack.
      4. For the Pina Colada syrup, add the water, Malibu, pineapple juice and caster sugar into a small saucepan and heat gently until the sugar has dissolved making sure to stir occasionally. Once the sugar has melted boil gently until it starts to thicken. Stop when the mixture turns syrupy.
      5. While the cake is still warm from the oven, poke small holes all over both layers using a skewer. Pour the syrup over the holes and leave to cool.
      6. For the frosting, beat together the Stork and sifted icing sugar along with 1 Tbsp Pineapple juice until it starts to combine. Pour in the Coconut flavouring and beat the frosting for a good 5 minutes until pale in colour, light and fluffy.
      7. Spread some frosting on top of the first layer and decorate with some pineapple pieces and crumble over some meringue. Sandwich together with the second layer and spread over the remaining frosting.
      8. Decorate with fresh Pineapple, Cherries and Meringues and Enjoy!This deliciously indulgent cake should only be consumed by people of 18+ years, due to the addition of alcohol.

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