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

Before you start

Heat the oven to 350°F (175°C) and position a rack in the center. Butter and flour a 9x13-inch baking pan.

Gather all ingredients: flour, baking powder, salt, butter, sugar, eggs, vanilla, milk, coconut milk, sweetened condensed milk, evaporated milk, egg yolks, coconut cream white chocolate, heavy cream, rum, confectioners' sugar, pineapple, coconut flakes, and cherries.

Let the butter and eggs come to room temperature. Grate the coconut chocolate and set aside. Dice the pineapple and toast the coconut flakes if not already toasted.

Instructions

Bake and Prepare

1. 1Prepare the Sponge and Custard
   Heat the oven to 350°F (175°C). Butter and flour a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla. Add the flour mixture alternately with the milk, beginning and ending with flour, until just combined.
   Look for The sponge is golden, springs back when touched, and a toothpick comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Poke holes about 1 inch apart, reaching almost to the bottom of the cake.
2. 2Make the Coconut Three-Milk Custard
   In a saucepan, combine the coconut milk, sweetened condensed milk, and evaporated milk. Whisk in the egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil. Remove from heat and let cool slightly.
   Look for The custard is thick and creamy, coating a spoon without running off immediately.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If you see any curdling, strain the custard through a fine-mesh sieve.
3. 3Grate the Coconut Chocolate
   Chill the coconut cream white chocolate in the refrigerator for 15 minutes if it is soft. Using a box grater, grate the chocolate into fine curls. Set aside in a cool place.
   Look for You have a pile of snowy, delicate chocolate curls.
   Tip Hold the chocolate at a slight angle to get longer, elegant curls.

The sponge is baked and golden, and the custard is thick and smooth. The chocolate curls are grated and waiting. The kitchen smells of butter and vanilla. The cake has been poked with holes, ready for the custard.

Assemble the Layers

4. 4Soak the Cake with Custard
   Pour the warm coconut three-milk custard evenly over the warm cake, making sure to fill all the holes. Let the cake absorb the custard for about 15 minutes, until most of the liquid has been absorbed.
   Look for The cake is moist and glistening, and the custard has soaked in.
   Tip Pour slowly and evenly to avoid pooling in one spot.
5. 5Whip the Rum Cream
   In a chilled bowl, combine the heavy cream, dark rum, and confectioners' sugar. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip.
   Look for The cream holds firm peaks that stand straight up when the whisk is lifted.
   Tip Chill the bowl and beaters for at least 10 minutes for quicker, stiffer peaks.
6. 6Spread the Rum Cream
   Spread the whipped rum cream over the soaked cake in an even layer, reaching all the way to the edges. Use an offset spatula to smooth the top.
   Look for The cream covers the cake completely with a smooth, swirly top.
   Tip For a decorative finish, create gentle peaks with the spatula.
7. 7Top with Pineapple and Coconut
   Scatter the diced golden pineapple evenly over the rum cream. Sprinkle the toasted coconut flakes over the top, then dot with the maraschino cherries.
   Look for The top is colorful and inviting, with pineapple, coconut, and cherries distributed evenly.
   Tip Press the pineapple gently into the cream so it stays in place when slicing.

The custard has soaked into the cake, leaving a moist, glistening surface. The rum cream is spread evenly, and the top is covered with pineapple, coconut, and cherries. The colors are vibrant and inviting.

Chill and Serve

8. 8Chill and Slice
   Refrigerate the cake for at least 30 minutes to let the flavors meld and the cream set. To serve, cut a thick triangular wedge with a sharp knife, lifting it with a cake server to show the tall layers.
   Look for The cake is chilled, and a clean slice comes out with distinct layers.
   Tip Dip the knife in hot water and wipe dry between cuts for neat slices.

The cake is chilled and set. A slice lifts cleanly, showing distinct layers of sponge, custard, cream, and topping. The aroma is tropical and boozy, with a hint of toasted coconut.

Common mistakes

Do not overbake the sponge, as it will become dry and won't soak up the custard well. When making the custard, stir constantly and do not let it boil, or it will curdle.

Overwhipping the cream can cause it to become grainy and separate. Also, be sure to poke enough holes in the cake; otherwise, the custard will pool on top instead of soaking in.

How to tell it’s done

The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown.

The custard should be thick enough to coat the back of a spoon and reach at least 160°F (71°C) to ensure the eggs are safe. The rum cream should hold stiff peaks that do not droop.

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