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