Pastel de Piña Colada
Pastel de Piña Colada is a tropical Latin dessert inspired by the piña colada cocktail. It’s made with pineapple, coconut milk, and a hint of rum in a soft vanilla cake.
Equipo
Ingredientes
Pastel de Piña Colada:
- 400 g self-raising flour
- 500 g granulated sugar
- 330 g unsalted butter , softened but still cold to the touch
- 135 g avocado oil or vegetable oil
- 8 large eggs , room temperature
- 100 g unsweetened coconut flakes (such as Bob’s Red Mill)
- 90 g unsweetened coconut cream , adjust if needed
- ½ tablespoon pure vanilla extract
- ½ tablespoon coconut extract
- ⅛ teaspoon kosher salt
Pineapple Jam:
- 650 g pineapple, cored, and cut into small chunks (I bought a large pineapple weighing 1.1 kg, and after peeling and chopping it, it came out to 650 grams)
- 250 ml water
- 100 g sugar For a sweeter jam, add 200g to 400g of sugar
- Juice of 1 large lemon or 2 limes
Rum Cream Cheese Frosting:
- 226 g (8 oz) cream cheese , cut into 8 pieces and softened
- 330 g powdered sugar
- 113 g unsalted butter , softened but still cold to the touch
- 130 g unsweetened coconut flakes , (such as Bob’s Red Mill)
- 1 tablespoons unsweetened cream of coconut , as needed ( or Malibu )
- ⅛ teaspoon kosher salt
- 1 tablespoon coconut rum such as Malibu (or 1 teaspoon coconut extract) , adjust to taste
Instrucciones
- Start by peeling, coring, and cutting the pineapple into small chunks. Place the pineapple and any collected juice in a saucepan. Add the sugar and lemon juice, then stir to combine.
- Bring the mixture to a boil, then reduce the heat to low-medium and simmer, stirring occasionally, until the pineapple becomes soft and translucent, about 20 minutes. Carefully remove 1 cup of the syrup and set it aside to soak the cake layers.
- Using a hand blender or food processor, blend the pineapple until slightly chunky. Continue cooking the mixture until it thickens, becomes glossy, and takes on a light golden color, about 70 minutes. Allow both the jam and the reserved syrup to cool completely before using..
- For the Cake, adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans.
- In a stand mixer fitted with the paddle attachment, beat butter, oil, vanilla, coconut extract, and sugar on medium-high for 5 minutes, until very pale and fluffy.
- Add eggs 2 at a time, mixing for 30 seconds after each addition. Scrape bowl as needed.
- Add self-raising flour and unsweetened coconut flakes. Mix on low just until no dry spots remain.
- Add unsweetened coconut cream on low until just combined. Do not overmix.
- Divide batter evenly among prepared pans. Smooth the tops and tap the pans a few times to release any air bubbles. Bake until the cakes are golden and a paring knife inserted in the centers comes out clean, about 26 minutes, rotating the pans halfway through baking.
- Let cakes cool in pans for 10 to 15 minutes. Turn out onto racks, discarding parchment. Using a pastry brush, lightly brush each layer with the reserved pineapple syrup, about 1–2 tablespoons per layer, being careful not to oversoak—you want the cakes moist, not soggy.
- For the Frosting (Coconut Cream Cheese Frosting), in a stand mixer fitted with the paddle, mix butter and sugar on low speed until combined, about 30 seconds.
- Increase speed to medium-high and beat until pale and fluffy, about 2 minutes.
- Add sweetened cream of coconut, vanilla, and salt. Beat until smooth, about 30 seconds.
- Add cream cheese, one piece at a time, beating until incorporated, about 1 minute.
- Stir in coconut flakes. Refrigerate until ready to use.
- To assemble, place one cooled cake layer on a serving platter. Spread a generous, even layer of pineapple jam over the top.
- Stack the second cake layer on top and spread another generous layer of pineapple jam.
- Place the final cake layer on top. Spread a thin layer of frosting (crumb coat) over the top and sides to seal in crumbs. Chill for 20–30 minutes.
- Apply a smooth, even layer of frosting over the top and sides using an offset spatula and bench scraper.
- Hold an icing comb in the design of your choice firmly against the side of the cake, teeth resting at the base. Keep your hand steady as you turn the cake to create an even pattern.
- If the comb gathers excess frosting, wipe it clean and repeat. Finally, run the comb gently across the top to form a spiral. Clean after each pass for sharp, neat lines.
Notas
Storage: Keep the finished cake covered in the refrigerator for up to 2 days. Bring to room temperature before serving so the cake and frosting soften.
Make Ahead: You can bake the cake layers and prepare the pineapple jam 1–2 days in advance. Wrap cooled cake layers tightly in plastic wrap and store at room temperature. Refrigerate the jam and frosting in airtight containers; bring to room temperature and re-whip the frosting before assembling.
Freezing: The cake layers (unfrosted) freeze well for up to 2 months. Wrap each layer in plastic wrap, then in foil, and thaw overnight in the refrigerator before use. The assembled frosted cake is not ideal for freezing, but individual slices can be wrapped tightly and frozen for up to 1 month.
Nutrición
Valores nutricionales
Pastel de Piña Colada
Amount per Serving
Calorías
886
% Daily Value*
Grasa
54
g
83
%
Grasa saturada
33
g
206
%
Grasa Transgénica
1
g
Grasa polinsaturada
3
g
Grasa monosaturada
15
g
Colesterol
176
mg
59
%
Sodio
209
mg
9
%
Potasio
312
mg
9
%
Carbohidratos
93
g
31
%
Fibra
5
g
21
%
Azúcar
66
g
73
%
Proteina
12
g
24
%
Vitamina A
981
IU
20
%
Vitamina C
23
mg
28
%
Calcio
98
mg
10
%
Hierro
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
