Piña Colada Cake – coconut cream cake, pineapple curd and coconut buttercream.
Happy Monday, friends! Excited to start the week with the perfect cake to get us ready for summer!
Piña Colada Cake
A Piña Colada Cake has been on my list to make for the last couple years, but like my Tres Leches Cake, it’s just not one that I’ve had the chance to try until now. And we can thank my Hummingbird Cake for the prompt!
After making the pineapple curd in that one, the curd was a match made in foodie Heaven for my Coconut Cream Cake to create a piña colada flavored cake.
I made a few revisions to my Coconut Cake recipe and wanted to give you some notes about ingredients.
First up, let’s talk changes! I’ve loved my coconut cake layers and after a revision last year, thought I had them perfected. However, I’ve had a few of you say that you’re still struggling with this recipe – that it’s dense or dry. While dense and dry cakes are often the result of over-mixing and over-baking, I wanted to see what I could do on my end to help prevent this issue.
To make sure we get a moist, tender cake, we want to ensure there’s enough fat to create and retain moisture. In order to do that, I switched out all egg whites to six egg whites and two whole eggs. The fat from the egg yolks will help with moisture. I also reduced the amount of cake flour a bit.
Coconut Milk and Cream of Coconut
Additionally, I want to make sure the ingredients for the coconut cake and coconut buttercream are easy to understand and easy to find.
Canned Coconut Milk
For the cake, I’ve used canned coconut cream in the past, which I’ve melted and added to the cake batter. Lately, it seems like coconut cream can be hard to find, so I wanted to update the recipe and give you the option of coconut milk.
I usually use THIS brand of canned coconut milk, but any brand will do. When you open the coconut milk, you’ll notice there’s a liquid and cream that have separated. Mix the liquid and the cream together until smooth, and then measure out the one cup you need for the recipe.
If you can’t find canned coconut milk, you can always use buttermilk and add a little extra coconut emulsion or coconut extract. Remember, an emulsion is water based and an extract is alcohol based, but they can be used interchangeably.
If you can’t find cake flour, make sure to check out THIS post to learn how to make your own using all-purpose flour and corn starch.
Cream of Coconut
For the buttercream, we use a different type of coconut cream. This cream is actually called cream of coconut and can often be found in the alcohol aisle at the grocery store. THIS is the brand to look for. If you can’t find this, use a little extra coconut emulsion in the buttercream.