Pina Colada Cake




Rating: 2.25 / 5.00 (152 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:













Instructions:

For the pina colada cake, beat eggs, sugar and vanilla sugar until foamy. Fold in flour and bake in preheated oven at 160 °C for approx. 20 minutes and let cool.

Drain the pineapple well, reserving the juice. Place drained pineapple in a round bowl lined with plastic wrap. Pour juice into a saucepan and heat, dissolve softened gelatin and 3 – 4 tablespoons sugar in it.

When the mixture has cooled a bit, add Malibu to taste. For the cream, whip the cream. Whisk Qimiq until smooth and add first the pineapple juice and then the coconut flakes – season the cream with sugar and finally fold in whipped cream.

Slowly pour the cream onto the pineapple and cover with the sponge cake base. Refrigerate overnight and turn out before serving.

Brush the bottom of the cake base with whipped cream.

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