Pina Colada Cake, most of us are very familiar with this flavor, if not, it's a cake bursting with tropical flavors of coconut and pineapple, well, this was our challenge, this month, for Eggless Baking, it was suggested by Meena of
Chettinad Fiesta. It's basically a sponge cake frosted with pineapple mousse, coconut and mascarpone cheese, the process might look a bit long, but the end result is worth all of it. The original cake recipe
here, uses rum, coconut liquor and eggs, I have replaced eggs with condensed milk and orange juice and left out the alcohol. I have made cakes, using condensed milk alone which gives a dense cake and orange juice alone which gives a airy and super spongy cake. For this cake I have used both of them, because I felt that if I used orange juice alone, the cake would be very light and might weigh down with the frosting. Since the frosting has coconut, cheese and fruits, it has to be refrigerated, if you like the drink Pina Colada or cheese frosting or white chocolate, then this cake is for you, because the frosting tasted a little bit like all of the above..
Need To HaveFor The Sponge Cake- All Purpose Flour/ Maida - 1 cup
- Condensed Milk - 1/2 cup
- Orange Juice - 3/4 cup
- Oil - 1/4 cup
- Baking Powder - 1 teaspoon
- Baking Soda - 1/2 teaspoon
- Vanilla Extract - 1 teaspoon
- Salt - a pinch
For The Pineapple Mousse- Chopped Pineapple Pieces - 2 cups
- Sugar - 1 tablespoon
- Corn Flour - 1 teaspoon
For The Coconut Cream, Cheese Frosting- Coconut Milk - 200 ml
- Sugar - 1/4 cup
- Mascarpone Cheese - 6 tablespoons
- Cream Cheese - 2 tablespoons
- Corn Flour - 2 teaspoons
Additionaly Needed
- Orange Juice - 3 tablespoons
- Grated Coconut - 1 to 2 cups
MethodSponge Cake Take the oil, condensed milk, orange juice, vanilla extract and salt and beat well.
Sift the flour, baking powder and baking soda and add to the wet ingredients and mix it well.
Pour it in a greased and floured pan and bake it at 180 C for 35 to 40 minutes, remove and cool the cake.
Pineapple Mousse Take 11/2 cups of the chopped pineapple, add the sugar and 1 cup of water, mix and cook it covered for 1/2 an hour.
Mash it slightly, add the remaining 1/2 cup pineapple pieces and the corn flour mixed with little water. Mix everything together for about 5 minutes till you get a jam consistency, remove and cool it.
Coconut Cream Frosting Take the coconut milk and sugar in a pan, and cook on medium heat for 15 to 20 minutes, till it thickens, it should coat a spoon dipped in it, keep stirring it all the time.
Cool it, then add the mascarpone and cream cheese and whip it well, using a electric blender, since the mixture was a little runny, I added 2 teaspoons of corn flour and whipped it, cool it for about 30 minutes, it'll be easier to do the frosting.
You can refer for homemade mascarpone cheese
here and homemade cream cheese
here.
Frosting The Cake Slice the cake into 3 layers. Take the bottom layer, pour about a tablespoon of the orange juice, allow it to soak, then put half of the pineapple mousse, then layer with the coconut cream frosting, then place the next layer, repeat the orange juice, pineapple and coconut cream, place the third layer, add the orange juice and frost it fully with the coconut cream, just enough for the grated coconut to stick to it. Press the grated coconut all over the cake. Refrigerate the cake for at least an hour and then slice it and serve.
NoteI have not used 2 cups of grated coconut, used about 1/4 cup only, wanted to cut down the calories, if doing it for a party, then layer it well with the grated coconut, it gives the cake a beautiful look.
You can avoid the sugar in the pineapple mousse, the pineapple that I used was not that sweet, so I added 1 tablespoon of sugar to it.
The sponge cake, if eaten alone will need another tablespoon or 2 of sugar, but with all the frosting, it tasted perfect.
I have used a 5" spring form cake pan, the pan is deep, so it took me about 40 mins in the oven and also the cake could be sliced into 3 layers.
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