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Pinacolada Cake

Updated on April 30, 2015

  • 1 tsp vanilla essence
  • 1 cup warm water
  • 3/4 tsp bicarbonate of soda, levelled
  • 1 1/2 tsp baking powder, levelled

For the Vanilla Cake


  • 250g self raising flour
  • 2 tbsp icing sugar
  • 100g butter, melted
  • 379g condensed milk

For the Pinacolada


  • 400g/ 1 tin pineapple pieces
  • 90g/ 1 cup fresh coconut, grated
  • 2 tbsp Malibu liquor
  • 500 ml fresh cream, whipped
  • 4 tbsp grated white chocolate for decoration

Grated Coconut at home
Grated Coconut at home
Shortcut: Grated Coconut at the supermarket
Shortcut: Grated Coconut at the supermarket

This cake has two steps:

  1. Bake the ordinary vanilla cake
  2. Decorate and flavour it

The Basic Cake

  1. Mix all the ingredients and mix it thoroughly, it should be a smooth thick paste
  2. Grab an 18 cm diameter tin and grease it with butter, then dust it with flour
  3. Pour the mixture into this tin
  4. Make sure you have pre-heated your oven before you put the cake mixture in
  5. Bake at 170°C for 40 minutes
  6. Put a knife through to check if its baked properly, the knife should come out clean
  7. Let the cake cool on a wire rack
  8. Once cooled leave the cake into the fridge overnight.

The Pinacolada Cake

Now that we have completed Step 1, let's move on to step 2.

  1. Drain the pineapple pieces. keep syrup aside. Cut cake into 3 equal parts horizontally
  2. Place one piece of cake on a cake board, soak it with syrup
  3. Spread pineapple pieces on top. Sprinkle a third of the grated coconut.
  4. Spread a little fresh cream on top. Place the second piece of cake on top and repeat step 3 again
  5. Soak the third piece of cake with syrup and place on the second layer. Spread cream on top
  6. Decorate with grated coconut and grated white chocoalte.
  7. Chill overnight before serving.


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