pina colada cake recipe | pinacolada cake | pineapple coconut cake | how to make pina colada cake

This pina colada cake recipe includes cake layers separated by a sweet pineapple filling. Toasted coconut is applied onto the exterior of the cake. Finally decorated with buttercream rosettes and topped with maraschino cherries Ingredients: Pineapple Filling - 1 can of sliced pineapple, drain juice reserve 3 tbsp for soaking cake 1/4 tsp vanilla essence 1 tsp rum extract (optional)* P.S - I have not added to my cake but go ahead and add if you prefer. 3 tbsp sugar 1  tsp cornflour Soaking syrup - 3 tbsp canned pineapple juice 1 tbsp water 1 tbsp sugar (1 tbsp malibu, optional)* P.S - I have not added to my cake but go ahead and add if you prefer. Buttercream frosting - 450g butter, softened 300g powdered sugar pinch of salt 1/4 tsp coconut and pineapple essence Cake layers - 200g All purpose flour 1/4 tsp baking powder 1/8 tsp baking soda pinch of salt 170g butter or shortening 4 large eggs 200g powdered sugar, sifted 3/4 cup coconut milk 1 tsp pineapple essence 1/4 tsp coconut essence To Garnish - 1 cup desiccated coconut, toasted few maraschino cherries frangipani flowers(optional)* *slice of pineapple Follow creamlayers on instagram 👉@creamlayers Follow creamlayers on facebook 👇   / creamlayers