Pina Colada Cake

A friend messaged me a couple of weeks back asking if I could make a birthday cake for her mum. She said her mum’s favourite cocktail is pina colada and that she wanted a cake inspired by it.

After some research (and a test run), I decided to go with a coconut sponge with a pineapple and rum swiss meringue buttercream. As a final touch and, for some colour, I decided to cover the cake with a mixture of toasted and untoasted coconut flakes.


For the cake
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
175g self-raising flour
1 tsp baking powder
1 tsp baking soda
50g dessicated coconut
4 tbsp milk
4 tbsp pineapple juice
1 tbsp rum
1 tbsp sugar

For the buttercream
4 egg whites
1 cup caster sugar
225g unsalted butter, cubed and softened
2 tbsp pineapple puree
3 tbsp rum

For decorating
Toasted coconut flakes
Untoasted coconut flakes


To make the cake:
Heat oven to 165C. Grease 2 round 8-inch springform pans and line bases with baking paper. Cream butter and sugar until pale and fluffy. Add eggs slowly and mix until incorporated. Fold in self-raising flour, baking powder and baking soda, followed by the dessicated coconut. Add in milk and continue folding the mixture until the batter has a dropping consistency. Divide into the pans and bake for 30 minutes.

In a small saucepan, mix rum, pineapple juice and sugar and boil until the syrup thickens slightly. Once cakes are done, use a brush and brush the syrup on. Leave aside to cool.

To make the buttercream:
Heat whites and sugar in a bowl set over gently boiling water. Whisk until the egg whites reach 60C. Then transfer into a stand mixer and beat until you get a stiff, glossy peak. Once the egg whites are cool, set mixer on low and add the butter cubes in one by one – making sure each cube is well beaten into the whites before you add the next. Once your buttercream is done, add the pineapple puree and rum and beat until you get a smooth cream.

Cover the top of one cake with buttercream. Set second cake on top of the first layer. Cover the entire cake with the buttercream, smoothening out the surface as best as you can. Gently press untoasted coconut flakes onto the side of the cake. Then, mix  the toasted flakes with untoasted flakes and sprinkle on top of the cake.

To order, click here.

Pina Colada Cake, $55 (self-collect). Add $10 for delivery within Singapore.

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