Wednesday, May 12, 2010

Pina Colada Cake

This Sky High recipe has been on my baking shortlist for ages. Last weekend my friend Alice was visiting from Perth and organised a big enough gathering of people to justify making this monster cake. It was delicious and very different from my usual choices that always involve food colouring or chocolate!

The recipe involved making:

Brown Sugar Cake

(3 3/4 cups plain flour; 1 3/4 teaspoons baking powder; 1/2 tsp salt; 2 1/4 cups packed brown sugar; 225g softened unsalted butter; 1 3/4 cups buttermilk; 5 eggs and 2 tsp vanilla extract)

  1. Preheat the oven to 180 C and butter and line three 8 inch cake tins with baking paper
  2. Sift together the flour, baking powder and salt in a large bowl
  3. Mix in the brown sugar and the butter and 1 1/2 cups of the buttermilk with the speed on low (be careful if you are using a stand mixer like I did, there was a wave like min explosion out of the bowl at this point because the buttermilk didn't immediately mix in! Add it gradually.)
  4. Beat until light and fluffy (on a medium mixer speed)
  5. Whisk the eggs with the remaining buttermilk and add to the batter in 3 additions, beating only well enough to incorporate between additions
  6. Divide amongst the pans and bakie for 25 to 28 minutes
  7. Let the cakes cool in the pans for 10 minutes and then turn out and cool on a wire rack

Pineapple Filling

Ingredients(1 can crushed pineapple juice with no added sugar; 1/4 cup lime juice; 1 cup sugar; 1 tsp coconut essence)

  1. Combine the pineapple, lime juice and sugar in a saucepan and warm over medium-low heat until the sugar has dissolved, about 2-3 minutes.
  2. Raise the heat to medium and simmer, stirring occasionally, until the juices have almost evaporated and it has a jam like consistency
  3. Remove from heat, add the coconut essence and cool.

Splash each layer of cake with rum (unless you are serving to a pregnant person!) and then spread with the pineapple mixture.

Cover with Seven Minute Frosting (I used coconut essence instead of vanilla) and top with coconut. Pretty!