Piña Colada Cake
Notes
- Need a thick layer of pineapple filling so that it doesn’t disappear into the cake.
- Don’t skip the “thin layer of buttercream” underneath the filling – this will help prevent it disappearing.
Yield
One three-layer 6” cake.
Ingredients
- Three 6” layers of Coconut Rum Cake.
- One batch of Rum Simple Syrup.
- Half batch of Pineapple Filling.
- One batch of coconut/rum-flavored Swiss meringue buttercream (with 1 lb./454 g butter).
- 1/4 cup coconut flakes, toasted
- 1/4 cup shredded coconut, sweetened, toasted
- 8 maraschino cherries
- 8 pineapple wedges
Steps
- Trim the top crust off of each layer of cake. Dip a pastry brush into the rum simple syrup and brush each layer generously (about 2-3 Tbsp per cake layer).
- Place one layer of cake onto a serving plate or cake stand. Top with a thin layer of buttercream and pipe a dam around the outside using a large round tip (Ateco 806) to hold the filling. Place 1/3 cup of pineapple filling inside the dam and spread evenly. Repeat with next layer.
- Top with final layer of cake and crumb coat the entire cake. Chill for 30 minutes.
- Use the remaining frosting to frost the cake. Press large coconut flakes along the bottom of the cake.
- Space pineapple wedges evenly around the top of the cake. Pipe rosette dollops in between them using a closed-star tip. Top each dollop with a maraschino cherry.
- Fill in the center with toasted shredded coconut if desired.