At first, you think a cake is being baked here. But in the end it is quite different.
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Baking & Desserts Dränke CakeThe pineapple, coconut and chocolate flavored cake seems to come straight from paradise.
Where and when was it invented, the real piña colada? The origin of one of the world’s most famous cocktails – prepared with rum, coconut cream and pineapple – remains nebulös. According to legend, however, it has already served pirates at the beginning of the 19th century as a pleasure drink.
Because coconut and pineapple have proven to be a dream combination, you will find in the following a recipe for a creamy-süßen dream, which also comes in pineapple form. And you can safely omit the rum.
For this you need:
For the dough:
500 g soft butter 6 eggs 600 g flour 100 g cocoa 200 g sugar 1 tsp vanilla flavoring 500 ml coconut milk 4 tsp baking powder 1/2 tsp salt
For the cream layers:
400 g chocolate buttercream 200 g white buttercream
For the topping:
200 g grated coconut
For the cream:
400 ml coconut milk 200 ml pineapple juice
How it works:
1.) For the dough, mix all the ingredients in a large bowl and mix them with the dough hook of a hand mixer until a smooth dough is formed.
2.) Take two medium-sized, ovenproof bowls and a small springform pan to hand. All should be greased. Then fill the dough in equal parts in the three containers and bake it for 60 minutes in a preheated oven at 180 °C in convection mode.
After that, let everything cool for an hour.
3.) First, take one of the cake pieces out of a bowl and place it on your work surface. Cut the flat side of the cake straight with a sharp knife. Do the same with the other cake layer from the bowl and then with the top of the cake from the springform pan.
4.) Then turn the first dome over and spread the flat side generously with the chocolate buttercream. Place the cake plate from the springform pan on top and spread the top side generously with chocolate buttercream. Place the second dome on top, flat side down.
5.) Now cut a hollow in the top of the dome and hollow it out with a cube. Then cut off the edge of the hollow a little. There should be about 1 cm wide edge.
6.) Spread then with a spatula the hollow and its edge with the white buttercream. Clean the spatula and then spread the rest of the chocolate buttercream over the entire surface of the cake. Spare thereby the upper side.
7.) Sprinkle now the coconut flakes all around on the cake. Spare but again the top.
8.) Für the cream rühr hr now the pineapple juice and the coconut milk foamy. So that the whole gets a dickfluuml;ssigere consistency, you can add 2 packs of cream stiffener. Fülle the cream then in the hollow in the cake.
Tip: As decoration you can use a cocktail parasol, on a Schaschlikspie; stabbed pineapple slices and a colorful straw, which you also put in the hollow.
This cake is popular not only because of its unique shape and exotic touch. The taste of chocolate and the two kinds of buttercream also provide for properly „substance“. So, this recipe definitely trumps all other piña-colada cake recipes.
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