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PINA COLADA CAKE

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Ingerdients:

i used 250ml cup size for measuring.

For Making Cake:

1: plain flour 2 cups

2: sugar 2 cups

3: desiccated coconut 1 cup

4: crushed pineapple 1 cup (drained)

5: unsalted butter 340g (room temp)

6: eggs 5

7: butter milk 1 cup

8: coconut milk 1 cup

9: salt 1/4 tsp

10: baking powder 1 tsp

11: vanilla essences or coconut essences 2 tsp

12: 3 cake tins 8inch (greased & floured)

For Filling:

1: crushed pineapple 1 cup

2: sugar 1/4 cup

3: plain flour 1 tbsp

For Frosting:

1: salted butter 113g (room temp)

2: cream cheese 200g (room temp)

3: icing sugar 4 to 6 cups

For Desiccating The Cake:

1: desiccated coconut 1 cup

2: pineapple juice 1/2 cup

3: glazed cherries 8 to 10

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Recipe:

preheat oven 180c, 350f, gas mark 4.

1: for filling: combine all ingredients in a small saucepan and cook until thick, stirring constantly. Cool completely before spreading between cake layers.

2: beat butter, sugar until smooth.

3: add eggs one at a time and beat till combined.

4: then sift in plain flour, baking powder, salt, butter milk, coconut milk and beat till combined.

5: now add vanilla essences, desiccated coconut, crushed pineapple, mix it well, transfer the batter n the 3 cake tins equally and bake for 25-35 minutes or till checked with a tooth pick comes out clean.

6: leave the cakes to cool completely.

7: for frosting: n a bowl add butter, cream cheese, icing sugar and beat till gets thick.

8: place the cake add a few tbsp of pineapple juice spread the pineapple filling and repeat this method.

9: spread the frosting.

10: decorate the cake with coconut, cherries.

11: serve and enjoy.

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