Pina Colada Cake

Ingredients:

Cake

• Basic vanilla cake, bake and let cool
• 1/4 tbsp. pineapple juice

Filling

• 1 and 1/4 cups chopped dried pineapple
• 0.5 tbsp. pineapple juice
• 1/4 cup coconut cream for drinks

Glaze and topping

• 270 g unsalted butter at room temperature
• A pinch of salt
• 2 and 1/4 cups powdered sugar
• 1/3 cup coconut cream for drinks
• 0.5 cup toasted coconut flakes
• 1/4 cup chopped dried pineapple

Basic vanilla cake

• 220 g unsalted butter at room temperature, plus extra for greasing the pans
• 3 cups all-purpose flour, plus extra for dusting pans
• 1 tbsp baking powder
• 0.5 tsp salt
• 1.5 cups of sugar
• 4 large eggs at room temperature
• 1 tbsp vanilla extract
• 3/4 cup heavy cream

Preparation:

1. Cakes:
   
   Using a toothpick, poke holes all over the surface of both cake layers. Brush the layers with pineapple juice, allowing it to soak into the holes, and set aside.
2. Prepare the filling:
   
   Combine the drained pineapple, pineapple juice, coconut cream, and 1/2 cup water in a medium saucepan and bring to a boil over medium heat. Cook, stirring occasionally, until the drained pineapple is soft and the liquid has turned into a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to form a thick jam.
3. Glaze:
   
   In a large bowl, beat the butter and salt with a mixer on medium speed until smooth and fluffy, 1-2 minutes. Gradually beat in the powdered sugar until smooth. Add the coconut cream, increase the mixer speed to medium-high, and beat until the glaze thickens, another 2-3 minutes.
4. Assemble the cake:
   
   Place one cake layer on a serving plate; spread the pineapple filling on top, leaving about 1 cm from the edge. Place the second cake layer on top and press it gently. Cover the entire cake with coconut glaze. Sprinkle with toasted coconut flakes and dried pineapple.

5. Basic vanilla cake

   
   Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. Grease the parchment paper and dust the pans with flour. Shake out any excess flour.
   
   In a bowl, combine 3 cups of flour, baking powder, and salt. In a large bowl, beat 220g of butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract. The mixture may appear to separate at this point.
   
   In a bowl or measuring cup, combine 0.5 cups of water with the cream. Fold the flour mixture into the butter mixture in three portions, alternating with the cream mixture, beginning and ending with the flour, and knead until smooth.
6. Divide the batter evenly among the prepared pans, filling them about two-thirds of the way. Bake until the cakes are lightly golden and spring back when pressed, 25-30 minutes. Transfer to wire racks and let cool for 10 minutes. Then, run a knife around the edge of each cake and turn the cakes out onto the racks to cool completely. Remove the parchment. If desired, trim any domed tops with a long serrated knife to make them even.