The Piña Colada cake is a delicious dessert reminiscent of the taste of the famous Piña Colada cocktail. The preparation is a bit laborious, but the end result is a caress for the palate and very suitable for sharing with friends a cup of black coffee, tea or hot chocolate.

Preparation: 13 hours
Preparation: 45 minutes
Number: 12 servings
Difficulty: average

Ingredients for the Piña Colada Cake recipe:

Biscuit
230 g dough flour
2 teaspoons of yeast
½ teaspoon of salt
180 g butter, soft
220 g of white sugar
3 eggs
1 ½ tablespoon. rum
270 ml milk cream
Pineapple filling
450 g of mashed pineapple (drained or naturally preserved)
50 g of sugar
2 teaspoons of cornstarch
Coconut topping
150 g grated coconut
Swiss meringue butter cream
3 proteins
190 g of white sugar
340 g softened butter
2 teaspoons of rum
Preparation of the recipe for Piña Colada Cake:

Biscuit
Preheat the oven to 180° C or 350° F.
Sift the flour into a bowl and mix with the yeast; Reserve.
Put the softened butter in another container and whisk a little; add the sugar and beat with an electric mixer at high speed, until it is airy and whitish.

Check that the mixture is glossy instead of matte, in that case put the container in the refrigerator for five minutes, if the butter starts to melt, the sponge will not be good.
Reduce the speed and add the eggs one by one, as well as the rum and continue to beat.
Add the sifted flour and cream, start and finish with the flour. Whisk each time at low speed or mix with a spatula.
Put the mixture in a removable form and put it in the oven. Bake 40 minutes.
Remove from the oven and pierce it with a skewer to check that it is cooked, pour out and leave to cool on a rack. Set aside and keep the oven on.
Pineapple filling
Put the crushed pineapple, sugar and cornstarch in a bowl and mix.
Heat until the mixture thickens and creamy. Allow to cool completely.
Coconut topping
Spread the coconut on a flat baking tray and bake at 180° C.
Roast for about five minutes, although it is advisable to check it so that it does not fry too much. Let it cool down.
Swiss meringue butter cream
Put the white and sugar in a container, heat in a water bath.
Whisk until the sugar is completely dissolved and a cream of volume is formed; add the rum.
Put the protein in the mixing bowl and whisk at high speed until the mixture peaks.
Allow the meringue to cool to room temperature while continuing to beat.
Put the cake together
Cut the cake into two pieces of the same size.
Place a cardboard base well centered on a rotating base and lay the first layer of cake.
Spread the sponge layer with the Swiss meringue with an oblique spatula for waterproofing.
Make a kind of cord with the Swiss meringue on the edge of the cake with a pastry bag.
Fill the middle with the thick pineapple cream; spread the mixture over the entire surface. Proceed in the same way with the other layers.
Using the spatula, apply an outer layer of Swiss meringue. Put the cake overnight in the refrigerator to make it firm.
On the outside and on the sides, apply a final thin layer of meringue, lay the roasted coconut by hand or a spatula all the way over the outside.
Garnish the top part to taste with the rest of the meringue and pastry bag.
Put the cake in the refrigerator so that it fines tightly until it's time to serve it. #Tortapi ñacolada