Name: Virgin pinacolada cake (Coconut and Pineapple cake) recipe by Flours Frostings at BetterButter
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Ingredients: For the coconut cake:; 155 grams or 1 1/4 cup all purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 200 grams or 1 cup granulated sugar; 113 grams or 1/2 cup unsalted butter , at room temperature; 2 eggs , at room temperature; 1/2 tsp vanilla extract or essence; 120 ml or 1/2 cup milk , at room temperature; 3/4 cup shredded unsweetened coconut; For the pineapple curd filling:; 120 ml or 1/2 cup fresh pineapple juice (from 1 cup chopped pineapple); 75 grams or 1/3 cup caster sugar; 3 egg yolks; 100 grams or little less than 1/2 cup unsalted butter; 1 tablespoon cornflour; For the coconut swiss meringue buttercream :; 3 egg whites; 150 grams or 3/4 cup granulated sugar; 170 grams or 3/4 cup unsalted butter, at room temperature; 80 ml or 1/3 cup coconut milk; 1 teaspoon vanilla or coconut extract

Ingredients Serving: 8

For the coconut cake:
155 grams or 1 1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
200 grams or 1 cup granulated sugar
113 grams or 1/2 cup unsalted butter , at room temperature
2 eggs , at room temperature
1/2 tsp vanilla extract or essence
120 ml or 1/2 cup milk , at room temperature
3/4 cup shredded unsweetened coconut
For the pineapple curd filling:
120 ml or 1/2 cup fresh pineapple juice (from 1 cup chopped pineapple)
75 grams or 1/3 cup caster sugar
3 egg yolks
100 grams or little less than 1/2 cup unsalted butter
1 tablespoon cornflour
For the coconut swiss meringue buttercream :
3 egg whites
150 grams or 3/4 cup granulated sugar
170 grams or 3/4 cup unsalted butter, at room temperature
80 ml or 1/3 cup coconut milk
1 teaspoon vanilla or coconut extract

Instructions

To make the cake :
Line a 6 inch round cake pan with parchment (bottom and sides) or grease with butter and flour well. Preheat oven to 160 C or 325 F.
Whisk together the flour, salt and baking powder. Keep aside.
Beat or cream the butter for 3-5 minutes in a medium sized mixing bowl. Add the sugar and beat for another 3-5 minutes until light and fluffy.
Add the eggs one by one and beat each time until well incorporated. Scrape bowl as needed. Add the vanilla and beat well.
Add 1/3rd of the flour mixture and beat at slow speed until combined.
Add half of the milk and mix . Now repeat with the second 1/3rd of the flour - remaining half of milk - last 1/3rd of flour mixture , beating well after each addition. Scrape the bowl well.
Add the coconut and mix until well combined.
Pour batter into the prepared pan and smooth the top. Bake at 180 c/ 350 F for 55-60 minutes.
The cake is done when the top springs back when touched , the sides come away and a toothpick inserted in the centre comes out clean. Cool in the pan for five mins and on a wire rack until completely cool.
To make the pineapple curd:
In a saucepan . heat together juice, sugar, yolks and butter over medium heat until sugar is dissolved.
Add cornflour and continue heating while stirring, until mixture thickens. If you dip a spoon in and run your finger across the back of it , it should leave a clean path in the curd.
Take off heat , let cool and chill for a couple of hours until set.
To make the buttercream :
Chop the butter into small cubes and keep aside .
Take the eggwhites and sugar in a metal or glass bowl.
Place this bowl over a saucepan with some water - the bottom of the bowl should fit into the saucepan but not touch the water.
Heat the saucepan over low heat while stirring the egg white and sugar mixture with a whisk. Continue until all the sugar is dissolved - if you rub the mixture between your fingers , there should be no grittiness.
Take the bowl off the saucepan and beat the mixture using an electric mixer until it is white , glossy and has soft peaks . The outside of the bowl should be cool by now.
Add the butter cube by cube and continue beating between additions. When all the butter is added , keep beating until you get fluffy buttercream
Add the coconut milk and extract and mix in well.
To assemble :
Slice cooled cake into three slices horizontally using a serrated knife.
Place one slice over cake board or serving plate. Pipe a ring of buttercream over the outside edge. This acts as a dam so the curd doesnt leak out. Spread about 1/4 cup curd within this ring using a spatula, spoon or piping bag.
Place second layer of cake on top, press gently. Dam and fill , place the last layer and press gently.
Place about 1/2 cup of buttercream on top and using a spatula , spread on the top and sides as evenly as possible . This is the crumb coat. Chill for 2o minutes.
Now , you can either use a spatula for smoothening the sides if you want a simple naked cake look or you can spread more buttercream on the top and sides . You can spread the remaining curd on top and pipe buttercream around it to decorate

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