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Piña colada cake recipe

11 ratings

The biggest trend on TikTok right now? Turning shop-bought cakes into show-stoppers! Here’s how – without even turning on the oven. Try this easy piña colada number, inspired by a taste of the Tropics. See method

Serves 10
45 mins plus setting
506 calories / serving
Vegetarian

Ingredients

2 x coconut sponge cakes
600g Tesco Finest vanilla frosting
⅓ small fresh pineapple, peeled, cored and cut into 1cm half-moons, plus a few leaves
5 glace cherries
2 tbsp desiccated coconut
3 tbsp Tesco Finest Alphonso Mango & Passion Fruit Coulis
a few mint springs, to serve

Each serving contains

Energy
2125kj
506kcal 25%
Fat
22g 31%
Saturates
11g 54%
Sugars
61g 68%
Salt
0.5g 9%

of the reference intake
Carbohydrate 74.7g Protein 2.2g Fibre 1.8g

Method

Place one of the coconut sponges on a plate or cake board, securing it with a little of the vanilla frosting underneath.
Beat the vanilla frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge and press in the pineapple chunks or most of the half-moons. Place the second sponge on top and press down to secure. Spread half the remaining icing around the top and sides of the sponge, then drag a palette knife around the outside and top to smooth. Transfer to the freezer for 20 mins (or the fridge for 1 hr).
Beat the remaining icing again, then spread over the set first layer, dragging your palette knife as before to create a smooth finish.
Lay the remaining pineapple over half of the top of the cake and place the cherries and fresh pineapple leaves around them. Sprinkle over the desiccated coconut, then spoon the coulis over the exposed part of the cake and let it dribble down the sides. Top with the mint and keep in the fridge, covered, for up to 4 days.

Cook's tip: If you’re struggling to smooth the frosting, dip the palette knife in a jug of hot water, wipe dry, then smooth.

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