Pina Colada Cake Recipe

4.67 from 6 reviews

Velvety white cake is doused with plenty of coconut rum syrup and is layered with creamy coconut-rum frosting and pineapple curd.

Prep Time: 2

Bake Time: 35

Total Time: 1 35

16 servings

Bloom the gelatin in 2 tablespoons rum in a medium size bowl. Place the butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
1 1/2 teaspoons gelatin powder, 2 tablespoons rum, 3 oz unsalted butter
Thoroughly combine the eggs and sugar in a medium saucepan. Add the pineapple juice and lemon juice. Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear. Cook until the curd coats the back of a wooden spoon and it JUST BEGINS to boil. Don't allow it to come to a full rolling boil.
3 each large eggs, 10 oz granulated sugar, 4 oz canned pineapple juice, 2 teaspoons lemon juice
Immediately remove from the heat and pour through the sieve over the butter and gelatin. Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and chill in the refrigerator until the gelatin is set, at least 3-4 hours.

Combine the sugar and water in a small saucepan and heat over medium high heat until all the sugar is dissolved. Remove the syrup from the heat. Add the rum and coconut milk and cool to room temperature. The syrup can be made several days ahead and refrigerated
4 oz granulated sugar, 4 oz water, 1 oz rum, 4 oz coconut milk

Combine the flour, sugar and salt in a small saucepan, whisk to combine. Slowly whisk in the coconut milk until smooth. Heat the mixture over medium low, whisking constantly, until it begins to boil.
2 1/2 oz all purpose flour, 12 oz granulated sugar, ¼ teaspoon salt, 12 oz coconut milk
Continue to cook and stir for 2-3 minutes until it thickens to a pudding-like texture. Immediately remove from the heat. Transfer to a small bowl, stir in the vanilla and the rum, cool to room temperature.
1 tablespoon vanilla extract, 1 oz rum
Cream the butter until light and fluffy. With the mixer running on low add the pudding a little at a time until completely incorporated. Remove the beater from the mixer and scrape the bowl. Switch to the whisk attachment and whip the buttercream until it’s light and fluffy.
12 oz unsalted butter

Trim any browned edges off of each cake layer. Split each cake in half horizontally so you have 4 layers.
1 recipe Velvety White Cake
Scoop 1 cup of frosting into a pastry bag fitted with a large star tip. The rest of the frosting is for filling and icing the cake.
Place the first cake layer on the serving platter and brush generously with 1/4 of the coconut-rum syrup. Scoop 1/4 of the frosting from the bowl onto the layer and spread evenly.
Place the second layer on the cake. Brush generously with the syrup. Pipe a "dam" of buttercream around the edge of the layer. Use a spatula to loosen up the pineapple curd so it's easier to spread. Spread 1 cup of the pineapple curd onto the layer within the dam.
Place the third layer on the cake and brush with syrup. Spread coconut filling over the layer and place the fourth layer on the cake. Brush the final layer with syrup.
Use some of the frosting to ice the cake with a thin "crumb coat", then refrigerate until firm. Use the remaining icing to frost the top and sides of the cake with a final coating. While the buttercream is still soft, coat the sides of the cake with coconut flakes.
7 oz sweetened coconut flakes
Use the piping bag to pipe 16 rosettes around the top of the cake. Spread a 1/2 cup of pineapple curd within the rosette border. Place a maraschino cherry on each rosette.
16 maraschino cherries
Refrigerate until 2-3 hours before serving. The cake is best when it has time to soften up at room temperature.