Delicious and easy Pina Colada cake recipe for Cinco de Mayo. Moist coconut sponge, lime curd and pineapple buttercream and shredded coconut flakes.
I am planning a big party and I am lost in a never-ending search and piles of recipes. Cinco de Mayo is coming and I have no clue what I am making.
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.
More Mexican Recipes you may want to try!
- Huevos Rancheros
- Mexican Chicken Chilaquiles
- Mexican Seafood Soup
- Chipotle Shrimp & Corn Tostadas
- Mexican Caldo Tlalpeno Soup
- Mexican Tortilla Soup
- Chorizo and Shrimp Quesadillas
- 6 eggs
- 2 cups sugar
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 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
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Cake Sponge Preparation
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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.
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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, 1/2 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.
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Pineapple Buttercream
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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.
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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.
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Allow 1 hour at room temperature before serving it.
What a lovely cake! I adore real Mexican food too. 🙂 Right now pico de gallo (tomato, white onion, jalapeno, lime, and coriander) and guacamole (avocado, tomato, lime juice, cumin, coriander, and salt) are my must haves. They go so well with eggs, tortilla chips, burritos, nachos, etc. 🙂
Oh, you made my day Krista! Pico de gallo is on the list this week. Yupi!
I love the idea of several mini cakes instead of a big one. What beautiful photos – again. Happy birthday to your hubby.
Oh my goodness Oana, this cake looks amazing, your husband would of loved it! What a brilliant combination of flavours! I bet you had delicious time celebrating. xx
Oana, this is just about the COOLEST cake idea I have seen in yonks. You rock! I’m scheduling this to pin lots!!
Thank you Nagi!
What an incredible cake! Just love your gorgeous photography!
Thank you so much Jess!
Adorable mini cakes! The coconut, lime and pineapple combination is always a winner. Happy Birthday to your husband! I bet he was one happy person after these cakes! How cute is that Piñata? My husband and his family bought me a piñata for my birthday a few years back (my very 1st one). But it was so hard to break, my husband ended up breaking it for me. HAHA! It was fun though. 😉
Thank you Lokness! He really enjoyed them 🙂 My daughter loves pinatas. But gosh, aren’t they so hard to break?! We have a tradition with pinatas on the first day of the year. No matter how we have to break it. My wooden pin roller never disappoints.
What is coconut cream?
Hi Margaret. Coconut cream is very similar to coconut milk but thicker, like a paste consistency. I found mine at Wegmans/ Whole Foods. Hope it helps! Thanks for stopping by 🙂
What if there is no coconut cream in your town’s super markets? Can it be substituted by coconut milk or heavy cream with grated coconut? By the way, I’ve noticed a few recipes with greek titles, have you ever visited my country?
Hi Vasiliki! I would go half part coconut milk, half part heavy cream. I LOVE your country <3 and I was lucky enough to have been there on 3 different occasions. Would love to come back soon. Thank you so much for stopping by 🙂
Wow! It sounds so tasty. I need to make them:) Pinning!
They are delicious! Hope you’ll enjoy it 🙂