Blackberry Pina Colada Cake
Do you love Pina Coladas? You'll want to get your hands on this fun twist of Blackberry Pina Colada Cake. With the addition of blackberry you've got a next level fruit explosion. The flavors marry together beautifully!
Ingredients
Cake
- 5 eggs separated
- 1/4 tsp. cream of tartar
- 2 c. Lite&Sweet can use white granulated sugar
- 1/2 c. butter softened
- 1/2 c. vegetable oil
- 2 tsp. rum extract
- 1 1/2 tsp. vanilla extract
- 2 c. all purpose flour
- 2 tbsp. corn starch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. coconut milk
- 1/2 c. whole milk
- 1/4 c. sour cream
- 1 c. shredded coconut sweetened flaked
Pineapple Curd
- 1 c fresh pineapple puree strained
- 1/3 c. Lite&Sweet can use white granulated sugar
- 3 egg yolks
- 2 tbsp. cornstarch
- 1/8 tsp. salt
- 2 tbsp. butter
Filling
- 3 c. heavy whipping cream
- 1 c. coconut milk
- 1 c. powdered Lite&Sweet can use powdered sugar
- 2/3 c. pineapple curd reserved
- 2 tbsp. seedless blackberry preserves reserved
Topping
- 1 c. toasted shredded coconut
- 1 c. fresh blackberries
Instructions
Cake
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Separate the egg whites from egg yolks, and allow the egg whites to stand at room temperature.
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Preheat the oven to 325. Grease three 9" round cake pans and set aside.
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In a large bowl, beat Lite&Sweet, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Add in rum and vanilla extract; set aside.
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In a separate bowl, sift together flour, corn starch, baking powder, baking soda and salt; set aside.
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In a small bowl mix whole milk, coconut milk, and sour cream together. Alternately add flour mixture and milk mixture to the creamed mixture, beating well after each addition. Once combined, add in shredded coconut.
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Add cream of tartar to egg whites, and with clean beaters, beat on medium speed until stiff peaks form. Fold 1/4 of the egg whites into the cake batter, then gently fold in remaining whites. Once combined, divide the batter evenly between the greased cake pans.
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Bake 25-30 minutes, or until a toothpick comes out clean. Allow to cool at least 10 minutes before carefully removing from the pans then allow to cool completely on a wire rack (I baked them a day beforehand and allowed them to cool overnight).
Pineapple Curd
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In a medium saucepan, whisk together the pineapple puree, Lite&Sweet, egg yolks, cornstarch, and pinch of salt. Turn heat on to medium and whisk constantly until the mixture thickens (this happens just as it's about to come to a boil, approx. 5 minutes). Remove from heat and whisk in the butter until melted. Allow to cool completely before adding to filing. Store remainder in a glass jar, sealed, for up to one week.
Filling
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For the filling, whip heavy cream and coconut milk until stiff peaks are just about to form. Beat in Lite&Sweet until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Divide whip cream for layers. For the pineapple layer you will fold in 1/3 c. of pineapple curd to 1 1/2 c. fresh whipped cream; set aside. Repeat for top layer; set aside. For the blackberry layer you will fold in blackberry preserves to 1 1/2 c. fresh whipped cream; set aside.
Topping
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In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool completely.
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On a serving plate or cake stand, add one of the three cakes. Spread first batch of whipped cream with pineapple curd over the cake. Top with second cake, and spread whipped cream with blackberry preserves. Top with the last cake and spread the remaining whipped cream and pineapple curd. On the top of the cake, sprinkle with toasted coconut lightly over the top. Finish off with fresh blackberries and dust with powdered Lite&Sweet if desired. Refrigerate cake for at least 2 hours before serving, and store the leftovers in the fridge.
Recipe Notes
You'll use an entire can of coconut milk. I used the Thai Kitchen (13.66 oz) Organic Coconut Milk. Because the milk separates from the fat you'll want to place the entire can in a blender and blend until mixed well and creamy.
Lite&Sweet can be made into powdered sugar by blending at high speed in your blender for 10 seconds.
Pineapple curd recipe from Alaska From Scratch: http://www.alaskafromscratch.com/2012/07/20/pineapple-curd/
Adapted from A Latte Food