Are you looking for a quick and easy recipe for a delicious cake? Pina colada will be the perfect choice!
Ingredients
- Butter cookies (450 g)
- Shredded coconut (150 g)
- Juice of 1 lime
Coconut Cream
- Coconut milk (1 liter, or half coconut milk and half cow’s milk)
- All-purpose flour (3 tablespoons)
- Cornstarch (3 tablespoons)
- Sugar (2/3 cup)
- Egg yolks (2)
- Optional: Coconut liqueur or Malibu coconut rum (3 tablespoons)
- Butter (200 g)
Pineapple Layer
- Pineapple in syrup (1 can)
- Gelatin powder (1 tablespoon)
- Optional: Coconut liqueur or Malibu coconut rum (3 tablespoons)
- Optional: Mint for decoration
Preparation
For the coconut cream, pour 1 1/2 cups of coconut milk into a bowl and whisk it together with the flour, cornstarch, sugar, egg yolks, and liqueur if using. Heat the remaining coconut milk until it boils, then gradually pour the milk mixture into the hot milk while stirring constantly with a whisk. Continue to cook until it thickens, stirring frequently. Once thickened, remove from heat, transfer to a clean bowl, and let it cool completely, stirring occasionally. Meanwhile, prepare the pineapple layer as described below.
Cut the butter into cubes and let it soften at room temperature for about 30 minutes. Whip the butter for 3-4 minutes until it becomes light and fluffy, then gradually add the cooled custard in small amounts, continuing to whip until well combined.
For the pineapple layer, pour the syrup from the can into a saucepan and heat it almost to boiling. Remove from heat, stir in the gelatin until it dissolves completely, and add the liqueur if using. Dice the pineapple slices into small cubes. Set aside 2 tablespoons of pineapple cubes for decoration and finely chop or blend the remaining pineapple. Stir it into the syrup mixture and let it cool until it sets up like a soft jelly.
To assemble the cake, grease a baking dish (about 20 x 30 cm) with butter and line it with parchment paper. Arrange the first layer of cookies on the bottom of the dish. Spread 1/3 of the coconut cream over the cookies, drizzle with 1/3 of the lime juice, and cover with another layer of cookies. Spread the pineapple layer over the cookies. Add another layer of cookies, followed by 1/3 of the coconut cream, drizzle with another 1/3 of the lime juice, and then top with the remaining cookies and coconut cream.
Sprinkle with shredded coconut, drizzle with the remaining lime juice, and garnish with the reserved pineapple cubes and mint. Chill uncovered.
