Search the entire store . . .

For chocoholics

Search suggestions

Home /
Recipe /
Cake /
Pina Colada

Pina Colada

Name: RECIPE: Pina Colada cake - BAM Become A Master
Total time: 2 h
Ingredients: 2 eggs (medium-sized); 60 g granulated sugar; 50 g all purpose flour; 10 g starch; 80 ml water; 1 packet vanilla sugar; 1 bottle cap coconut liqueur; 120 g mascarpone cheese; 100 g BAM white coconut spread; 170 g whipping cream; 10 g shredded coconut; 10 g powdered sugar; 1.5 sheets of gelatin (one sheet and a half); 150 g pineapple yogurt; 100 g mascarpone cheese; 30 g powdered sugar; a drop of yellow food coloring; a drop of pineapple extract*; 2.5 sheets of gelatin (two and a half sheets); 25 g whipping cream; 60 g BAM white chocolate drops; shredded coconut for sprinkling

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 24

Although I'm not a big fan of pineapple, I really like it combined with coconut. The cake consists of a fresh-tasting pineapple filling with yogurt and a creamy coconut filling made with the BAM white coconut spread. Two layers of sponge are moistened with sugar solution with coconut liqueur. Don’t skimp on the liqueur for such a cake, however, it can be omitted if the cake will be enjoyed by children.

You can also prepare:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
60 g granulated sugar
50 g all purpose flour
10 g starch

LIQUID FOR MOISTENING THE SPONGE:

80 ml water
1 packet vanilla sugar
1 bottle cap coconut liqueur

COCONUT FILLING:

120 g mascarpone cheese
100 g BAM white coconut spread
170 g whipping cream
10 g shredded coconut
10 g powdered sugar
1.5 sheets of gelatin (one sheet and a half)
1 bottle cap coconut liqueur

PINEAPPLE FILLING:

150 g pineapple yogurt
100 g mascarpone cheese
170 g whipping cream
30 g powdered sugar
a drop of yellow food coloring
a drop of pineapple extract*
2.5 sheets of gelatin (two and a half sheets)

GLAZE:

25 g whipping cream
60 g BAM white chocolate drops
shredded coconut for sprinkling

Instructions:

For Pina Colada cake:

Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maxi- mum speed for 10 minutes. Sift the cocoa and starch on top of the egg mixture and gently fold in with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. While the sponge is baking, prepare the sugar solution. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.

Whip 150 g of whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. Mix mascarpone cheese with coconut spread and sugar. Heat 20 g whipping cream with liqueur and use to dissolve the wrung-out gelatin. Add it to the rest of the filling and mix well with a hand mixer. Add the shredded coconut and fold in the whipped cream with a spatula.

Cut the sponge into two equal layers. Cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Spread on the coconut cream and level out the surface. Place the smaller sponge in the middle and moisten.

Whip 150 g of whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. Mix mascarpone cheese with yogurt, sugar and food coloring until well combined (add the aroma if desired). Heat 20 g whip- ping cream and use to dissolve the wrung-out gelatin. Add to the filling and mix well. Finally, fold in the whipped cream using a spatula.

Spread the filling evenly over the sponge (first fill the space around the sponge) and level out the surface. Refrigerate to set, then glaze.

Bring cream to a boil and pour over the chocolate. Wait one minute, then mix with a spatula until well combined. Cool slightly and spread evenly over the cream. Sprinkle with shredded coconut.

Chill the cake cool for at least 5 hours, then remove the ring and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

White Chocolate Drops, 500g

11,90 €

White coconut spread, 200 g

7,90 €

Discount on products used in the recipe - 10%:

-1,98 €

Total:

19,80 €17,82 €

-10%

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate

BAM Recipe Book

Download our new free e-book of sweet recipes.

Check out

Related products

-25%

Mini Marshmallows, 250 g

Quick Dessert set

BAMbastic wine set

(4 Ratings)

59,70 € 39,90 €

-33%

Gluten free

-14%

Large Confectionery Bundle

(25 Ratings)

83,60 € 71,90 €

-14%

Become a master pâtissier

Online pâtisserie courses

Your guide to the perfect chocolate experience.

Discover exclusive recipes and expert advice with our free chocolate e-magazine.

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

dubai chocolate: the prestigious dessert that has taken the world by storm

Chocolate novelties

Reading time: 5 minutes

Pina Colada

Preparation time: 2 h

Difficulty: 5

Number of ingredients: 24

Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
60 g granulated sugar
50 g all purpose flour
10 g starch

LIQUID FOR MOISTENING THE SPONGE:

80 ml water
1 packet vanilla sugar
1 bottle cap coconut liqueur

COCONUT FILLING:

120 g mascarpone cheese
100 g BAM white coconut spread
170 g whipping cream
10 g shredded coconut
10 g powdered sugar
1.5 sheets of gelatin (one sheet and a half)
1 bottle cap coconut liqueur

PINEAPPLE FILLING:

150 g pineapple yogurt
100 g mascarpone cheese
170 g whipping cream
30 g powdered sugar
a drop of yellow food coloring
a drop of pineapple extract*
2.5 sheets of gelatin (two and a half sheets)

GLAZE:

25 g whipping cream
60 g BAM white chocolate drops
shredded coconut for sprinkling

Instructions:

For Pina Colada cake:

	Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maxi- mum speed for 10 minutes. Sift the cocoa and starch on top of the egg mixture and gently fold in with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. While the sponge is baking, prepare the sugar solution. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.
	Whip 150 g of whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. Mix mascarpone cheese with coconut spread and sugar. Heat 20 g whipping cream with liqueur and use to dissolve the wrung-out gelatin. Add it to the rest of the filling and mix well with a hand mixer. Add the shredded coconut and fold in the whipped cream with a spatula.
	Cut the sponge into two equal layers. Cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Spread on the coconut cream and level out the surface. Place the smaller sponge in the middle and moisten.
	Whip 150 g of whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. Mix mascarpone cheese with yogurt, sugar and food coloring until well combined (add the aroma if desired). Heat 20 g whip- ping cream and use to dissolve the wrung-out gelatin. Add to the filling and mix well. Finally, fold in the whipped cream using a spatula.
	Spread the filling evenly over the sponge (first fill the space around the sponge) and level out the surface. Refrigerate to set, then glaze.
	Bring cream to a boil and pour over the chocolate. Wait one minute, then mix with a spatula until well combined. Cool slightly and spread evenly over the cream. Sprinkle with shredded coconut.
	Chill the cake cool for at least 5 hours, then remove the ring and decorate as desired.

BAM Chocolate

Baking accessories

Gifts

FIT Products

Products on sale