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this cake is cocktail inspired and
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packed with pineapple and coconut
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Classic summer flavors with beachy or
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poolside vibes In this tutorial I'll
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show you how to make a pina colada cake
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from scratch with simple steps that are
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easy to follow Start by making the
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pineapple frosting using freeze-dried
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pineapple which you blend to make a
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powder If you don't have a food
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processor you can use a ziploc bag and
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bang it with a rolling pin Make the
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buttercream using butter and powdered
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sugar or icing sugar And the complete
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recipe for this is on
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britishgirlbakes.com where you can
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toggle the measurements between metric
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and US When the buttercream is smooth
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and creamy add the freeze-dried
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pineapple Then scoop out about a cup
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into a small bowl and add 2 tbsp of
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cream cheese mixing that in to make the
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filling for the cake The cake layers are
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naturally flavored with coconut milk
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This is a butter-based recipe so it's
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very decadent All of the steps and
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ingredients and photos of how to make it
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are on britishgirlbakes.com
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To assemble the cake spread a bit of
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frosting onto the middle of a cake board
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and use that to attach your first layer
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of cake Spread half of the filling onto
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the first layer and then press your
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second layer on top These cake layers
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bake really flat so there's no need to
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level them And any slopes on the cake
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layers will correct themselves with the
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filling and frosting Add another layer
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of filling and the final cake layer And
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then cover this in a crumb coat which is
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a thin layer of frosting using half of
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your batch of buttercream Add a few
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spoonfuls of milk to the buttercream if
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it's too stiff to spread This crumb coat
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will trap any crumbs that come off the
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cake and give it a nice shape It's
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easiest to do this when the cake is cold
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so I put my layers into the fridge for
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30 minutes to firm them up When the
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crumb coat is fairly smooth it doesn't
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need to be perfect Put the cake back
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into the fridge for another 15 to 30
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minutes to set this before adding a
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second layer of frosting using the rest
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of the pineapple buttercream I like to
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smooth the top first by holding my
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offset spatula or angled pallet knife at
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a 45° angle while I spin the cake and
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then spread the frosting around the
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sides pushing it up above the top edge
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to make a wall or lip to help you get
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nice sharp edges Scrape around the cake
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a few times with a cake comb to smooth
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it And then use your offset spatula or
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angled pallet knife to swipe sideways
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around the top of the cake to level and
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flatten it I'm using my offset spatula
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blade to create a spiral of texture in
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the top of the cake pressing gently from
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the edge to the middle as I spin the
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cake I like to decorate this pina colada
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cake with shredded coconut around the
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bottom of the cake to make it clear what
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the flavor is And to finish I absolutely
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love using dried pineapple They look
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like beautiful flowers and tie in
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perfectly with the tropical flavors You
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can store this cake in the fridge for 2
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to 3 days but it tastes best at room
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temperature So take it out about 2 hours
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before you serve it to give the cake and
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buttercream a chance to warm up and
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soften If you like making cakes with
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buttercream and want to level up your
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skills I have a free course on 10
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buttercream frosting techniques over on
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my cake school You can sign up for free
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and the link is in the video description
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and in the top of the screen or go to
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britishgirlbakes.com Thanks for watching
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and I hope you love this pina colada
