Pina Colada Cake




Rating: 3.14 / 5.00 (35 Votes)


Total time: 1 hour

Servings: 24.0 (servings)

For the cake:








For the cream:








For the decoration:



Instructions:

For the pina colada cake, first separate the eggs. Beat the egg whites until stiff. Beat yolks, powdered sugar and water until thick and creamy.

Sift flour with baking powder and mix well. Carefully fold in the snow. Pour the mixture into a greased springform pan. Bake in the oven at 180 °C top/bottom heat for about 45 minutes.

Remove the cake from the oven, let it cool down and take it out of the springform pan.

For the cream, whip the whipped cream with the powdered sugar until stiff. Mix in coconut milk, cocosette and gelatine well. Drain the pineapple well, cut into small cubes and mix in as well.

Cut the base 1x in half. Place a springform ring around the cake and spread the cream on the base. Place the lid on top and refrigerate for approx. 4 hours. Whip the cream until stiff, spread it all over the cake and decorate as desired.

To decorate, whip the whipped cream until stiff, spread the entire pina colada cake with whipped cream and decorate with pineapple slices.

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