Escape The Pinã Colada Cake - Recipe

Escape (The Pinã Colada Cake)
Coconut and Malibu Cake
Adapted from Dan Lepard’s recipe in Short and Sweet
  • 150ml tinned coconut milk
  • 50g unsweetened coconut flakes
  • 2 tsp vanilla extract
  • 60ml Malibu
  • 300g caster sugar
  • 250g unsalted butter, softened
  • 3 eggs
  • 275g plain flour
  • 2½ tsp baking powder

  1. Heat the coconut milk until boiling then remove from the heat and stir in the desiccated coconut, vanilla and Malibu. Leave to soak for 30 minutes so the coconut softens.
  2. Meanwhile heat the oven to 180°C then line and grease 3 x 20cm round sandwich tins.
  3. Beat the butter and sugar in a stand mixer on high for about 5 minutes until the mixture is light and fluffy.
  4. Add the eggs one at a time until evenly combined.
  5. Sift the flour with the baking powder. Fold into the butter, sugar and eggs alternately with the coconut mixture until just incorporated.
  6. Divide between the tins and bake for 20-25 minutes.
Pineapple Curd
  • 1 227g tin pineapple chunks, whizzed up with juice in blender
  • 3 egg yolks
  • 2½ tbsp. cornflour
  • 75g caster sugar

  1. In a small bowl blend the cornflour with a bit of the whizzed up pineapple until it’s formed a smooth paste.
  2. Put all the ingredients in a saucepan and stir constantly on a medium heat until it begins to boil. Turn down heat and keep stirring as it thickens. Remove from heat and leave to cool.
Pineapple Frosting
  • 8 egg whites (or 240g egg whites)
  • 400g caster sugar
  • 540g unsalted butter, room temperature and cut into cubes
  • ¼ tsp salt
  • 250g pineapple curd

  1. Heat egg whites and caster sugar in a bain-marie, stirring constantly until the sugar has dissolved and the temperature has reached 160°F.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will curdle curiously. Do not fret – this is supposed to happen. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
  4. Add the salt and the pineapple curd. Mix in quickly and lightly.

Decorate the cake with toasted desiccated coconut, sun-dried pineapple, glace cherries and cocktail umbrellas.