Delicious, easy Pina Colada cake recipe for Cinco de Mayo. Moist coconut sponge, lime curd and pineapple buttercream and shredded coconut flakes.
Why such a big fuss?
It’s my hubby’s birthday and funny enough Mexican food is right there on the top list of his favorites AND…I know, like I need anything else… he has lived in Mexico long enough to know traditional Mexican flavors. Ha! No pressure 🙂 Of course, my knowledge of Mexican food is pretty limited to basic tacos and burritos recipes. I haven’t cooked that many Mexican dishes, except for my favorite spicy soup and some fajitas. Shame on me!
But, I am challenging myself, trying to surprise everyone with some not so common Cinco de Mayo dishes. If you have any ideas please, do share with me!!!!
Today it’s a great day! I have nailed the dessert 🙂 Birthday cake is done, tested, ticked off my list and already gone…ups! Luckily, my hubby is away for a couple of days and I have enough time to cook, test, remake, resets and hopefully come with some winners. Warning! Next week, you’ll probably see a lot easy Cinco de Mayo dishes, if everything goes well. Fingers crossed!
Now, back to my easy Pina Colada cake recipe. You know me, I like easy and delicious recipes and this one fits perfectly into this category. Now let’s break it down: moist coconut sponge cake (no pre-made cake mix box), lime curd and pineapple flavored buttercream frosting with shredded coconut flakes. It is heaven! Light, moist and not too sweet.
I have chosen to make 6 mini cakes, but you can make one big, traditional cake. My recipe also has all the details you will need (hopefully) to make a big cake.
- 6 eggs
- 2 cups sugar
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup vegetable oil
- ½ cup buttermilk
- ½ cup coconut cream
- 2 sticks unsalted butter, at room temperature
- 4 cups sifted powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon whole milk
- 1 jar lime curd
- 3 cups sweetened coconut flakes
- Cake Sponge Preparation
- Preheat oven at 360F/ 180C. Prepare 6 small (4 inch) cake pans (or 2 regular, 8 inch cake pans) by lining the bottoms with baking paper (parchment paper). Do not spray sides.
- In a large bowl, using a hand mixer, whack together eggs and sugar for 5 minutes. Add slowly vegetable oil and mix until fully incorporated. On low speed, begin adding flour, ½ cup at one time alternating with buttermilk and coconut cream. Repeat until all the ingredients are added, including baking powder. Scrape well the sides, making sure there are no lumps. Divide batter evenly between 6 mini cake pans (or between the 2 regular size cake pans) and bake for 25 minutes. If you are using 2 regular cake pans, bake for 50 minutes. The cakes should be a golden brown and a skewer inserted in the middle should come clean. Cool completely in the pans before removing them.
- Pineapple Buttercream
- In a medium bowl, cream butter, sugar on medium speed for 1 minute, until light and fluffy. Add pineapple juice and milk and beat on high for 2 minutes. Adjust consistency with some more milk, if needed until soft and creamy. Place it in the fridge for 10 minutes.
- To assemble the cakes, carefully remove with a serrated knife the tops of each cake and discard. Cut each mini cake, horizontally to create 3 layers. Place bottom layer onto a plate, top with lime curd, trying to spread it evenly. I was quite generous with the amount of lime curd I have added. Place the second layer and add some more lime curd. Place the top layer and press a little bit the whole cake stack. Using a spatula, spread a thin layer of pineapple buttercream over the sides, edges and top of each cake. Place the cakes in the fridge for at least 1 hour to set. Once the cakes are set, spread another generous pineapple buttercream layer over the entire cake. Repeat for all mini cakes. Coat cakes in coconut flakes, pressing lightly to set. Refrigerate to set completely.
- Allow 1 hour at room temperature before serving it.