THE ULTIMATE PIÑA COLADA CAKE
THE ULTIMATE PIÑA COLADA CAKE
because when it hits 33°, this is the tropical escape you actually need.
Hi lovely friends,
When London turns tropical, my instinct isn’t to lie in front of a fan—it’s to bake something that feels like holiday joy on a plate. And this cake? It’s a Piña Colada in sponge form: light, fluffy, coconut-creamy, with a sticky homemade pineapple jam that makes everything sing.
Here’s how to make it:
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🧁 THE SPONGE
Ingredients:
• 225g baking spread
• 225g granulated sugar
• 4 medium eggs
• 185g self-raising flour
• 50g desiccated coconut
• 100ml coconut milk (canned)
• 1 tsp baking powder
Method:
1. Preheat your oven to 175°C (fan) and line three 9-inch round cake tins.
2. In a large bowl, cream together the baking spread and sugar until light and fluffy (about 2 minutes with a hand or stand mixer).
3. Add the eggs one at a time, beating well between each addition until your batter is soft, pale, and airy.
4. Gently mix in the flour, desiccated coconut, coconut cream, and baking powder until just combined.
5. Divide the mixture evenly between your tins and bake for 15–20 minutes, or until golden and springy. Let the layers cool completely.
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🍍 THE PINEAPPLE JAM
Ingredients:
• 200g fresh pineapple, finely diced
• 175g granulated sugar
Method:
Pop both into a small saucepan, bring to the boil, and then let it simmer for a few minutes until syrupy and jammy. Let it cool completely—it’ll thicken as it sits.
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🥥 THE COCONUT CREAM FROSTING
Ingredients:
• 500ml double cream
• 150g icing sugar
• 75ml coconut milk (canned)
Method:
Whip the double cream and icing sugar to soft peaks. Add the coconut cream, whip again until thick and spreadable.
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✨ TO ASSEMBLE
1. Place your first sponge layer down and top with a generous layer of coconut cream.
2. Spoon over some pineapple jam, letting a little ooze to the edges.
3. Repeat the layers until you’ve stacked all three.
4. Cover the outside with coconut cream and press desiccated coconut around the sides.
5. Sprinkle more coconut along the top edge for a pretty border.
6. Finish with a ring of pineapple jam in the centre—totally holiday vibes.
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It’s light, fruity, dreamy and just a little bit extra—which is exactly how I like my summer baking. If you make it, please tag me so I can see your beautiful bakes!
Big love,
Cristy x