Pina Colada Toasted Coconut Cream Cake Step-by-step instructions

Before you start

Before starting, ensure the sponge cake is at room temperature and the heavy cream is well chilled. Grate the coconut cream white chocolate using a box grater and set aside. Dice the pineapple rings and pat them dry.

If using fresh coconut, shave it with a vegetable peeler or use a food processor. Have all ingredients measured and ready, as the assembly goes quickly once the custard is made.

Instructions

Soak the Sponge

1. 1Prepare the sponge and custard
   Place the sponge cake layer in a 9x13-inch baking dish. Poke holes all over the top with a wooden skewer or fork. In a medium bowl, whisk together the coconut milk, sweetened condensed milk, evaporated milk, and grated coconut cream white chocolate until the chocolate is fully melted and the mixture is smooth.
   Look for The custard should be pale and creamy with no lumps of chocolate.
   Tip Warm the coconut milk slightly to help the chocolate melt more easily.
2. 2Soak the cake
   Pour the coconut custard evenly over the entire surface of the cake, making sure to fill the holes. Let the cake sit for 15 minutes so the custard can soak in.
   Look for The custard will pool slightly on top before being absorbed.
   Tip Tilt the dish gently to spread the custard if needed.

The sponge should be evenly pierced and the custard poured over the top, filling the holes. The cake will look wet but not swimming in liquid.

The custard should be smooth and creamy, with the chocolate fully melted. Let it sit for 15 minutes so the cake absorbs the mixture.

Whip and Spread the Cream

3. 3Make the rum cream
   In a large bowl, combine the heavy cream, confectioners' sugar, vanilla extract, and dark rum. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
   Look for The cream should hold its shape when the whisk is lifted.
   Tip Chill the bowl and beaters beforehand for quicker whipping.
4. 4Spread the cream
   Spread the rum cream evenly over the soaked cake, smoothing the top with a spatula.
   Look for An even layer of cream covers the entire cake.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Work gently to avoid disturbing the cake underneath.

The rum cream should be thick and hold stiff peaks, with a glossy appearance. Spread it evenly over the cake, creating a smooth surface. The cream should not be runny or deflated. If it is too soft, chill it briefly before spreading.

Top and Chill

5. 5Add pineapple and coconut
   Dice the golden pineapple rings into bite-sized tidbits. Scatter the diced pineapple evenly over the cream. Sprinkle the shaved fresh coconut and toasted coconut flakes over the top.
   Look for The top is covered with pineapple and coconut.
   Tip Pat the pineapple dry with paper towels to prevent excess juice from making the cream watery.
6. 6Finish with cherries and chill
   Place the maraschino cherries on top in a decorative pattern. Refrigerate the cake for at least 2 hours before serving so it sets and the flavors meld.
   Look for The cake is chilled and firm enough to slice cleanly.
   Tip Chilling helps the layers hold together when cutting.

The cake should be generously topped with pineapple, coconut, and cherries. The topping should be colorful and evenly distributed. After chilling, the cake should be firm and hold together when sliced. The cream should be set and not slide off the cake.

Common mistakes

One common mistake is over-soaking the cake, which can make it fall apart. Pour the custard evenly and allow it to absorb for the recommended time. Another mistake is over-whipping the cream, which can cause it to become grainy and separate.

Whip just until stiff peaks form. Also, make sure the pineapple is well-drained and patted dry to prevent excess juice from thinning the cream. Finally, let the cake chill thoroughly before slicing; cutting too early can result in messy layers.

How to tell it’s done

The cake is done when it has absorbed the custard, the cream holds stiff peaks, and the assembled cake has chilled for at least 2 hours. To check the custard soak, gently press the top of the cake; it should feel moist but not overly wet.

The cream should be thick and spreadable, and the cake should be firm enough to cut into clean slices. Serve chilled for the best texture and flavor.

• Egg dishes: 160°F (71°C) in the thickest part