Ingredients
- 185g (6½oz) unsalted butter, softened
- 185g (6½oz) golden caster sugar
- 3 large free-range eggs
- 432g tin sliced pineapple, drained and roughly puréed
- 100g (4oz) desiccated coconut
- 185g (6½oz) self-raising flour
- 1tsp baking powder
for the frosting:
- 200g (7oz) unsalted butter, softened
- 150g (5oz) creamed coconut (the block, not the cream), grated
- 150g (5oz) full-fat Philadelphia cream cheese
- 3tbsp Malibu or 2tbsp golden rum
- 200g (7oz) icing sugar, sifted
- juice 2 limes
- 50g (2oz) toasted desiccated coconut, and dried pineapple rings (available from health food stores), to decorate
you will need:
- 20cm (8in) springform cake tin, lightly oiled and base lined
Method
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Whisk the butter and sugar together until light and fluffy. Gradually add in the eggs, beating well after each addition, then fold in the puréed pineapple, coconut, flour, baking powder and a pinch of salt. Transfer to the prepared cake tin, and bake in the centre of the oven for 1 hour to 1 hour 10 minutes, until a skewer inserted in the middle comes out clean. You may need to cover the top of the cake with tin foil after about 40 minutes.
When cooked, remove from the oven, cool in the tin for 10 minutes, then transfer to a wire rack to cool. Slice carefully into 3 layers once completely cooled.
To make the frosting, place all the ingredients in a food processor, and blend briefly until smooth. Transfer to the freezer for 10 minutes to firm up. Spread the bottom layer of the cake with 2 to 3tbsp frosting, repeat with the next layer too, then use the remaining icing to cover the sides and top of the cake.
Top Tip for making Piña Colada Cake with Coconut Frosting
Place the cake on a large board and scatter three-quarters of the toasted desiccated coconut in a circle around the base. Using a palette knife, scoop up the coconut and pat it gently and evenly onto the sides of the cake, then scatter the remaining coconut on the top. Pile the pineapple rings in the centre and dust with icing sugar. This cake will keep in the fridge for up to 5 days.
-
Pineapple and coconut cake
By Rosie Conroy Published
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith Published
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
By Samuel Goldsmith Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Hosting a dinner party? Gwyneth Paltrow’s chic hexagonal plates are the contemporary touch that will elevate your table
The modern style will give your table setting a chic and sleek update
By Charlie Elizabeth Culverhouse Published
-
Carey Mulligan hailed as 'an icon' after incredible Jaffa Cake moment
It's clear Carey Mulligan appreciates the importance of good snacks
By Lauren Hughes Published
-
Kate Middleton’s favourite dessert is a decadent classic that she enjoys at cosy Berkshire pub
The Princess of Wales is said to love an indulgent British dessert and Prince William seemingly just confirmed it's her 'favourite'
By Emma Shacklock Published