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Zola Nene's Piña Colada Layered Cake


pina-colada-cake

Ingredients 21
Servings Makes 1 cake
Time 10 mins

Ingredients

  • For the sponge:
  • 125
    g
    butter - softened
  • 250
    g
    castor sugar
  • 3
    large eggs
  • 165
    ml
    double cream plain yoghurt
  • 1
    zest of lime
  • 220
    g
    cake flour
  • 2
    tsp
    baking powder
  • 2
    cup
    desiccated coconut
  • For the filling:
  • 4
    cup
    diced pineapple
  • ¼
    cup
    castor sugar
  • 1
    juice of lime
  • 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:
  • toasted coconut shavings
 

Method

25-30 mins
 

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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Read more on: pineapple  |  zola nene  |  cake  |  baking
 

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