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Easy Pina Colada Mini Cake

Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 mini cakes
Author Adore Foods

Ingredients

Coconut Sponge Cake Layers

  • 6 eggs
  • 2 cups sugar
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 cup vegetable oil
  • 1/2 cup rum
  • 1/2 cup buttermilk
  • 1/2 cup coconut cream

Pineapple flavored Buttercream

  • 2 sticks unsalted butter at room temperature
  • 4 cups sifted powdered sugar
  • 2 tablespoons pineapple juice
  • 1 tablespoon whole milk

Filling

  • 1 jar lime curd
  • 16 oz crushed pineapple
  • 3 cups sweetened coconut flakes

Instructions

Coconut Sponge Cake

  1. 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.

  2. 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, rum and coconut cream. 

    Repeat until all the ingredients are added, including baking powder. Scrape well the sides, making sure there are no lumps. 

  3. 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 flavored Buttercream

  1. 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.
  2. 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 mixture of crushed pineapple and lime curd, trying to spread it evenly. 

    Place the second layer and add some more pineapple lime filling. 

    Place the top layer and press a little bit the whole cake stack. 

  3. 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.

  4. Refrigerate to set completely. Allow 1 hour at room temperature before serving it.