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Pina Colada Cake: coconut cake with pineapple curd and coconut buttercream. #cakebycourtney #pinacoladacake #pinacolada #cake #summercake

Piña Colada Cake

5 from 13 votes
Coconut cake layers with pineapple curd and coconut buttercream.
Servings 20 people

Ingredients

FOR THE CAKE

  • 1 1/2 cups (300 g) granulated sugar
  • 1 cup (226 g) unsalted butter at room temperature
  • 6 egg whites at room temperature
  • 2 whole eggs at room temperature
  • 1 tbsp (16 g) coconut emulsion
  • 1 tsp (4.2 g) vanilla extract
  • 3 cups (339 g) cake flour
  • 1 tbsp (10 g) baking powder
  • 1 tsp (5.6 g) salt
  • 1 cup (231 g) canned coconut milk the canned coconut milk usually separates, so be sure to mix the cream and the liquid really well before measuring.

FOR THE CURD

  • 1 cup (230 g) pineapple juice I used fresh
  • 1/2 cup (100 g) granulated sugar
  • 2 eggs
  • 4 egg yolks
  • 2 tsp (5 g) corn starch
  • 4 tbsp (56.5 g) unsalted butter

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 1/4 cup (57.7 g) cream of coconut this is from the bottle, not the can
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 1 tbsp (16 g) coconut emulsion
  • pinch of salt
  • *This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch

Instructions

FOR THE CAKE

  • Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for two minutes. The mixture should be light and fluffy.
  • Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added.
  • Add the coconut emulsion and vanilla extract.
  • Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.
  • Evenly distribute the batter in your pans.
  • Bake for about 23-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Remember, the cake continues to bake in the pan for about 5 minutes while it's cooling.
  • Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.

FOR THE CURD

  • The curd is best made a day ahead of time.
  • Whisk the sugar, the pineapple juice and corn starch in a medium saucepan.
  • In a small bowl, whisk in the whole eggs and yolks in a small bowl and then whisk them into the pineapple mixture.
  • Turn the heat to medium. Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
  • Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

  • In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
  • With the mixer on low speed, gradually add the sifted powdered sugar, followed by the extracts and salt.
  • Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
  • Use a wooden spoon to stir out air bubbles.

ASSEMBLY

  • Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with about 1/2 cup frosting.
  • Spread about 1/3 to 1/2 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
  • Repeat step 2 for the second layer, and then place the final cake layer on top, bottom-side up.
  • Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
  • Finish frosting and decorating the cake with the remaining frosting.
  • You can add some curd on the top, as I did, or serve a spoonful of the remaining pineapple curd with each slice of cake.
Course: Dessert
Cuisine: Cake
Keyword: Coconut Buttercream, Coconut Cake, Pina Colada Cake, Pineapple Curd