Boozy Pina Colada Cake

Boozy Pina Colada Cake 1

At long last the sun is here and what nicer cake to have in the sunshine than a Coconut cake infused with Malibu and Pineapple. It’s moist and delicious and smells so good that you just can resist having a slice.

It’s a great looking cake and a real show stopper to impress your friends with.

made pina colada cake

You will need :

2 x 8″ sandwich cake tins greased and lined

Boozy Pina Colada Cake

5 from 4 votes
Recipe by Sally Laker Course: DessertDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

35

minutes
Calories

370

kcal

At long last the sun is here and what nicer cake to have in the sunshine than a Coconut cake infused with Malibu and Pineapple.

Ingredients

  • 8 oz Self Raising Flour

  • 8 oz Caster Sugar

  • 8 oz Butter

  • 4 Eggs

  • 4 oz Dessicated Coconut

  • For the syrup
  • 50 ml Water

  • 25 ml Malibu

  • 25 ml Pineapple Juice

  • 3.5 oz Caster Sugar

  • For the Icing and Toppings
  • 250 g Butter

  • 500 g Icing Sugar

  • 1 small tin of Pineapple Chunks

  • 9/10 Cherries

  • 1 small bag of Desiccated Coconut

Directions

  • Cream the butter and caster sugar together until creamy and then gradually add the beaten eggs.
  • Stir in the flour and add the coconut.
  • Divide the mixture between the two sandwich tins and place in the oven at 180 Degrees for about 30-35 minutes or until cooked
  • Leave to cool
  • To make the syrup put the water, Malibu, pineapple and caster sugar into a glass bowl and place over a pan of hot water and gradually heat until all the sugar has dissolved.
  • Once the cakes are cool – cut the cakes so that they are flat and place one of the cakes on a serving plate.
  • Poke some holes in the top of the cake with a fork and gradually spoon the syrup onto the top of the cake- waiting for the syrup to sink into the cake. Repeat this with the second cake.
  • To make the buttercream mix together the butter and icing sugar until creamy and then cover the bottom cake with a generous helping of buttercream.
  • Place a few pineapple chunks on the buttercream and then place the second cake on top and then cover the whole cake with buttercream.
  • Sprinkle coconut over the top of the cake and then pat more coconut around the sides of the cake until covered.
  • Top the cake with some pineapple chunks and some cherries and serve.
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