A tropical-inspired sponge cake infused with coconut and pineapple flavors, perfect for a refreshing dessert.
Ingredients
For the Sponge
- 1cupall-purpose flour
- 1tspbaking powder
- 1/4tspsalt
- 4large eggs
- 3/4cupgranulated sugar
- 1/4cupcoconut milk
- 1/4cupvegetable oil
- 1tspvanilla extract
- 1/4tspcoconut extract
For Soaking Syrup
- 1/2cuppineapple juice
- 1tbspwhite rum
- 1tbspsugar
For Filling & Frosting
- 1cupwhipping cream
- 2tbsppowdered sugar
- 1/4cupdesiccated coconut
- 1/2cupcrushed pineapple
Nutrition (per serving)
Calories
239.4kcal (11.97%)
Protein
2.2g (4.38%)
Carbs
24.8g (9%)
Sugars
14.4g (28.76%)
Healthy Fat
4.9g
Unhealthy Fat
9.0g
% Daily Value based on a 2000 calorie diet
How to make Pina Colada Sponge Cake
Make the Sponge
Preheat oven to 170°C (340°F). Line an 8-inch round cake tin with parchment paper.
Sift flour, baking powder, and salt together. Set aside.
In a large bowl, beat eggs and sugar until thick, pale, and tripled in volume (about 8–10 minutes).
Mix coconut milk, oil, vanilla, and coconut extract in a small bowl.
Gently fold the flour mixture into the egg mixture in two batches.
Add the liquid ingredients slowly, folding carefully to maintain the volume.
Pour into tin and bake for 25–30 minutes or until a toothpick comes out clean.
Let cool completely before slicing.
Prepare Soaking Syrup
Combine pineapple juice, sugar, and rum (if using). Stir until sugar dissolves.
Whip the Cream
Beat chilled cream with powdered sugar until soft peaks form.
Fold in desiccated coconut.
Assemble the Cake
Slice the sponge into two layers.
Brush each layer generously with the soaking syrup.
Spread whipped coconut cream and add crushed pineapple between layers.
Frost the outside with the remaining cream.
Decorate with pineapple chunks and toasted coconut if desired.
Nutrition (per serving)
Nutrition (per serving)
Calories
239.4kcal (11.97%)
Protein
2.2g (4.38%)
Carbs
24.8g (9%)
Sugars
14.4g (28.76%)
Healthy Fat
4.9g
Unhealthy Fat
9.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the eggs are at room temperature for better volume when beaten.
Use a serrated knife to slice the sponge cake evenly.
Chill the mixing bowl and beaters before whipping the cream for better results.
FAQS
Can I use whole milk instead of coconut milk?
Yes, whole milk can be used as a substitute for coconut milk.
Is the rum necessary for the soaking syrup?
No, the rum is optional and can be omitted if preferred.
How can I store the Pina Colada Sponge Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I make this cake in advance?
Yes, you can prepare the sponge and soak it a day ahead, then assemble it before serving.
What can I use as a garnish?
Pineapple chunks and toasted coconut flakes make excellent garnishes.
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Yovan
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time! Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity,...
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