My dilemma was what to do with left-over piña colada buttercream from making macarons…
This cake is super tasty and has a dense, moist crumb; it’s a perfect summer treat (or to remind you of summer if you can’t have it anymore). Refreshing pineapple through the cake and the slightly nutty taste and texture of the coconut, combined with the rich creamy tang of buttercream filling.
Modified from Jamie Oliver’s magazine recipe for Pineapple and Coconut cake https://www.jamieoliver.com/magazine/recipes-view.php?title=pineapple-aamp-coconut-cake
Pineapple and coconut cake with pina colada buttercream filling
- 110 g butter
- 110 g caster sugar
- 2 large eggs
- 250 ml sour cream
- 200 g self-raising flour
- ¼ tsp bicarbonate of soda
- 150 g desiccated coconut
- 225 g tinned pineapple in natural juice, finely chopped and ½ cup juice
- 1 cup pina colada buttercream
- 1–2 tablespoons icing sugar to dust
- Preheat the oven to 180°C (160°C fan forced).
- Lightly grease and line two 18 cm round loose-bottomed cake pans.
- Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
- Sift the flour, bicarbonate of soda and a pinch of salt together. Fold through, then mix in the coconut, pineapple and its juice.
- Pour equal amounts of batter into both pans, smooth down and bake for 40 minutes, until golden and a skewer comes out clean.
- Cool slightly in the pans, then remove and leave to cool completely on a wire rack.
- Sandwich the two halves together with 1 cup piña colada buttercream.
- Dust with icing sugar to serve.
- I stored this in the fridge because it was summer and we were having a frightful heatwave. I served it at room temperature to make sure the filling was nice and creamy. It improves with age, too.
- Can be frozen (when filled – but before dusting). Thaw in fridge.