Piña Colada Cake

5 from 12 votes

Coconut cake layers with pineapple curd and coconut buttercream.

Course: Dessert

Cuisine: Cake

Keyword: Coconut Buttercream, Coconut Cake, Pina Colada Cake, Pineapple Curd

Servings: people

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.

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

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.

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.

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.

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.