Pina Colada Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crack the room temperature eggs in a stand mixer or in a large bowl. Start whisking eggs using the whisk attachment on low speed and gradually increase speed.

Step 2

When eggs start becoming foamy , slowly add the sugar and keep whisking until eggs and sugar will have noticeably expanded, increasing the volume of the batter often triple the original size

Step 3

It will turn into thick, foamy and gorgeous ribbons. The mixture should also have become considerably lighter and be a very pale yellow. This is because of all the air that’s been added to the mixture from beating.

Step 4

In a bowl combine, flour and baking soda. Use the whisk to combine both together.

Step 5

Add the ingredients into eggs, make sure to do so as carefully and delicately as possible so you don’t deflate all the air you’ve just beaten in. This way, you’ll ensure you end up with light, fluffy cake layers.

Step 6

If you see battery start loosing the air. Leave the whisk and use spatula to gently fold the dry ingredients into the batter.

Step 7

Heat the oven to 190°C (gas mark 5).

Step 8

Take two 8 inches pan cake tins.

Step 9

Pour or spoon the mixture into the lined cake tin, smooth the top and bake on the middle shelf of the oven for about 25-30 minutes at 190c in preheated oven. The cake is cooked when it looks well risen and golden. And insert a skewer /toothpick into the centre of the cake and it should come out clean.

Step 10

Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool. Remove the parchment and cool completely before decorating.

Step 11

Grab some non-stick baking parchment, fold the paper in half, rest the tin on top and draw around it with a pencil.

Step 12

Use scissors to cut out the circle just inside the line. Put to one side.

Step 13

For the sides of the tin, lay the tin on its side and wrap the baking parchment around it so it's fully covered. Then cut off that section of parchment.

Step 14

Fold the paper in half length ways and, so that the height of the paper is just slightly higher than the height of the tin.

Step 15

Make a series of cuts on the folded line, at an angle.

Step 16

Place the side lining into the tin and press down on the cut folds, then place the bottom parchment circle on the base of the tin.

Step 17

Before line grease the pan with butter.

Step 18

Whisk cream , sugar and creamed coconut in a chilled glass or metal bowl with an electric mixer and continuing to beat until soft peaks form.

Step 19

To toast the coconut, place the dry frying pan over the low medium heat. Add shredded coconut and stir to prevent burning and continue until toasted evenly.

Step 20

To put the cake together, use a large serrated knife or cake cutter to cut the layers of cake on a flat surface.

Step 21

Place the first cake on a serving plate or a cardboard cake.

Step 22

Soak with pineapple juice.

Step 23

Pipe the whipped cream and then spread all over. Pipe around the edge of the cake, then spread crushed pineapple evenly into the center.

Step 24

Add the second layer of cake and continue with all layers.

Step 25

Top the cake with last layer and crumb coat the cake. Refrigerate for 15-20 minutes.

Step 26

After using the icing bag fitted with icing tip and filled with whipped cream. Starting from the bottom of the cake, pipe cream around the edge, trying to keep even pressure on the bag so that the layer of icing is even.

Step 27

You’ll have three layers of piped cream. Using flat spatula against the side of the cake, and scraping the cream off of the smoother occasionally so that there isn’t too much buildup. Fill any bubbles and continue smoothing the sides until perfect smooth texture.

Step 28

Using the offset spatula, pull the cream in towards the middle of the cake, making the corner level with the top of the cake.

Step 29

Press the toasted coconut into the sides of the cake.

Step 30

Use the remaining whipped cream to pipe swirls around the top of the cake.

Step 31

Top the swirls with cherries and add some sliced pineapple, if desired.