If I were to bake a summer wedding cake, I’d choose something as juicy and refreshing as this cake. I loved the coconut and pineapple flavors together! It might not taste like what a piña colada drink would taste like, but I think that I can safely call my layer cake a Piña Colada Cake :)
Piña Colada Layer Cake (serves 6)
For two 20cmx20cm cakes, you need:
– 2 eggs
– 1/2 cup sugar
– 3/4 cup olive oil
– 1 cup yogurt
– 1 1/2 cup flour
– 1/2 cup coconut
– 2 tsp baking powder
– 1 can of sliced pineapples, preserve the liquid
– Whipped cream for the coating
Heat the oven to 375F.
In a bowl, whisk the egg and the sugar. Add the oil and yogurt and whisk well until you get a creamy homogeneous mixture. Gradually, add the coconut, flour, baking powder and vanilla.
Pour the batter in two greased tins (or used parchment paper like I did) and bake together for 30 minutes or so. It is always safer to check with a toothpick before turning off the heat.
Allow the cakes to completely cool before you start coating it with the whipped cream.
– Turn the cake that you’ll use as the bottom layer upside down. Pour a few tablespoons of the pineapple liquid from the can to moisten the cake. The cake should absorb the liquid. Make sure not to over moisten the cake. Now, spread a layer of cream and then a layer of the sliced pineapples.
– Spread a layer of cream on the bottom part of the second cake, the cake that you’ll be using as the top cake. Now, place the top cake on the bottom cake and fully coat with the remaining whipped cream. Cool in the fridge before serving.
A cake you will NOT regret making, decorating and devouring.