Zola Nene’s Piña Colada Layered Cake

Food24
Makes 1 cake serving Prep: 10 mins, Cooking: 30 mins
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By Food24 May 17 2018
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Ingredients (19)

for the sponge:
125 g butter — softened
250 g castor sugar
3 eggs — large
165 ml yoghurt
1 lime zest
220 g flour — cake
2 tsp Baking powder
2 cup desiccated coconut
For the filling:
4 cup pineapple — diced
¼ cup castor sugar
1 lime — juice only
¼ cup rum
for the frosting
500 g full fat plain cream cheese — at room temperature
250 g butter — softened
1 tsp vanilla — essence
4 cup icing sugar — sifted
FOR DECORATION:
coconut — shavings, toasted
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Method:

For the cake:

Preheat oven to 180°C.

Grease and line 3 x 20cm round cake tins.

Beat butter and castor sugar together until light and fluffy.

Whisk in eggs, yoghurt and lime zest.

Sift flour and baking powder together and then fold mixture into the wet ingredients.

Gently fold in the coconut.

Spoon the batter into the prepared tins.

Bake for about 25-30 mins or until a skewer inserted into the cake comes out clean.

Leave cakes to cool in the tins for 5 mins before unmoulding and then cool completely on a wire rack.

For the pineapple filling:

Place all the ingredients into a pot and bring to a simmer.

Cook at a gentle heat for 5 mins.

Remove from heat and leave to cool completely.

For the Cream Cheese Frosting: 

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

Add the icing sugar and mix well until smooth.

To assemble and decorate:

Place one sponge onto a serving plate, then top with 1/3 of the cream cheese frosting.

Add half the pineapple filling.

Repeat layering process.

Finish off with a layer of cream cheese frosting.

Top the cake with toasted coconut shavings for decoration.

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