At long last the sun is here and what nicer cake to have in the sunshine than a Coconut
cake infused with Malibu and Pineapple. It’s moist and delicious and smells so good that you just can resist having a slice. It’s a great looking cake and a real show stopper to impress your friends with.

BOOZY PINA COLADA CAKE

You will need :

2 x 8″ sandwich cake tins greased and lined

Ingredients:

8oz Self Raising Flour

8oz Caster Sugar

8oz Butter

4 Eggs

4oz Dessicated Coconut

For the syrup:

50ml Water

25ml Malibu

25ml Pineapple Juice

3.5oz Caster Sugar

For the Icing and Toppings:

250g Butter

500g Icing Sugar

1 small tin of Pineapple Chunks

9/10 Cherries

1 small bag of Desiccated Coconut

Method:

Cream the butter and caster sugar together until creamy and then gradually add the beaten eggs. Stir in the flour and add the coconut

Divide the mixture between the two sandwich tins and place in the oven at 180 Degrees for about 30-35 minutes or until cooked

Leave to cool

To make the syrup put the water, Malibu, pineapple and caster sugar into a glass bowl and place over a pan of hot water and gradually heat until all the sugar has dissolved.

Once the cakes are cool – cut the cakes so that they are flat and place one of the cakes on a serving plate.

Poke some holes in the top of the cake with a fork and gradually spoon the syrup onto the top of the cake- waiting for the syrup to sink into the cake. Repeat this with the second cake.

To make the buttercream mix together the butter and icing sugar until creamy and then cover the bottom cake with a generous helping of buttercream.

Place a few pineapple chunks on the buttercream and then place the second cake on top and then cover the whole cake with buttercream.

Sprinkle coconut over the top of the cake and then pat more coconut around the sides of the cake until covered.

Top the cake with some pineapple chunks and some cherries and serve.

http://www.baldhiker.com/2018/05/13/boozy-pina-colada-cake/