PINA COLADA CAKE

INGRADIENTS:

SPONGE:

EGGS: 4

SUGAR:30+50 GM

OIL: 48 GM

COCONUT CREAM: 30 GM

PINEAPPLE JUICE: 30 ML

WHITE RUM: 5 GM

CAKE FLOUR: 72 GM

SALT: 1 PINCH

CREAM OF TARTER: 8 GM



PINE APPLE FILLING

CHRUSHED PINEAPPLE: 320 GM

SUGAR: 100 GM

CORN STARCH: 15 GM

PINE APPLE JUICE: 120 ML



FOR FROSTING:

WHIPPING CREAM : 500 GM

ICING SUGAR

ROASTED AND GRADED COCONUT : AS REQUIRED

PROCESS OF MAKING:

1.FIRST IN A BOWL TAKE EGG YOLKS AND ADD 30 GM OF SUGAR AND MIX WELL WITH WISK , NOW ADD OIL AND MIX , NOW ADD COCONUT CREAM AND PINEAPPLE JUICE AND WHITE RUM AND MIX, NOW ADD FLOUR AND MIX UNTILL COMBINED … DO NOT OVER MIX.

2. NOW IN ANOTHER BOWL TAKE EGG WHITE BEAT USING HAND MIXER OR IN STAND MIXER UNTILL FOAMY , AND ADD 50 GM OF SUGAR LITTLE BY LITTLE , CONTINUE MIXING ON HIGH SPEED UNTIL STIFF PEAKS FORMED, NOW ADD THE WHITE INTO THE YOLK BATTER IN 3 BATCHES. MIX IN A CIRCULAR MOTION UNTIL COMBINED.

3 BAKE IN PREHEATED OVEN AT 175 DEGREE CELCIUS FOR 25 MINUTES.

4. FOR PINEAPPLE FILLING WE TAKE 320 GM OF CRUSHED PINEAPPLE AND 100 GM OF CASTER SUGAR AND 15 GM OF CORNSTARCH MIX WELL AND ADD 120 GM OF PINE APPLE JUICE , TAKE IT IN PAN ON MEDIUM FLAME AND COOK UNTILL SMOOTH AND THICKNED .

5. NOW CUT THE SPONGE AND SLICES INTO 3 SHEETS SPREAD PINE APPLE SYRUP , FROSTING WITH WHIPING CREAM AND SPREAD PINEAPPLE FILLING ON IT , AGAIN ON SECOND LAYER , AND FINISH THE CAKE.

6: NOW COVER ALL SIDES WITH COCONUT FLAKES, AND UPSIDE WITH PINE APPLE FILLING AND DECORATE WITH ROASTED PINE APPLE SLICES.

THANKS FOR VISITING