Let me introduce you to the anatomy of my new favorite cake. Sweet, fruity, coconutty with lots of different textures.

I baked this cake waaaaay back in March, I know I know I should have shared it earlier, especially because this is one of my favorite cakes I have ever made. As per usual the amazing Christina Tosi and Momofuku was the inspiration behind this recipe. (Still, have not been in any, so feel free to support me with plane tickets to New York :D)

As soon as I got her new book All About Cake in my hands I fell in love with it. There is an upside-down pineapple cake in the book which already sounds amazing but since I made it for one of my best friend's birthday, who happens to love Pina Colada, I had to come up with this delicious combination.

Here is the anatomy lesson: If you have ever seen any Momofuku Cakes or at least a photo (and they are everywhere online so it is basically impossible not to know them) you know that these cakes have many components and layers, and no frosting on the sides, which I loooove since my cake frosting techniques are basically non existent.

So this cake has the following components:

Coconut Sponge

Pineapple juice soak

Poached Pineapple

White Chocolate Coconut Frosting

Coconut Crumbs

Now let me tell you, that all of the above things are sooo delicious just as they are so if you are not feeling like baking the whole cake just choose one of the elements and try that one out. Most of the recipes are based on the ones in the All About Cake book but I have changed some bits and pieces.

Since there are lots of steps here is my recommended schedule, so you are as time-efficient as possible.

First, start poaching your pineapples because that takes a looong time! While your pineapples are poaching prepare your frosting first so it can cool down and also you can keep it in the fridge for the rest of the baking before assembly. Then prepare your sponge. By the time your pineapple is done your sponge should be ready to bake. While you bake the sponges cut your pineapple into smaller pieces so it cools faster and make your crumb. Then when everything is nice and cool you just have to assemble the cake.

I don't think I have to say anything else about this cake, I mean the photos and the components tell everything you need to know.

Piña Colada Cake

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Prep Time: 1 hour Baking Time: 3 hours Total Time: 1 day Portions: 6-9 slices

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Ingredients:

Coconut Sponge:

• 115g butter (room temperature)

• 260g granulated sugar

• 50g brown sugar

• 3 large eggs

• 120g buttermilk

• 75g oil

• 1 and 1/4 teaspoons vanilla extract

• 185g cake flour

• 1 and 1/4 teaspoons baking powder

• 1 teaspoon salt

• 175g shredded, unsweetened coconut

Poached Pineapple:

• 1 pineapple (peeled, cored, and quartered lengthwise)

• 1 cup or 225g water

• 190g sauvignon blanc ("the cheap stuff" as Christina sais)

• 100g granulated sugar

• 5 white peppercorns

• 5 cloves (the original recipe asks for 2 green cardamom pods)

• 1/8 teaspoon vanilla extract

Coconut Crumb:

• 60g milk powder

• 40g all-purpose flour

• 25g granulated sugar

• 12g cornstarch

• 2g kosher salt

• 55g unsalted butter (melted)

• 90g white chocolate

• 20g shredded coconut

White Chocolate Coconut Frosting:

• 150g white chocolate

• 6 egg yolks

• 75g granulated sugar

• 3 tablespoons all-purpose flour

• 225g shredded coconut

• 2 and 1/4 cups milk

• 1 teaspoon vanilla extract

• 50g butter (cold)

Directions:

Coconut Sponge:

1. Preheat your oven to 350 F or 175 C. Line a 10 x 12 inch or 25 x 31 cm rectangle baking pan with parchment paper.

2. In a measuring jug add the milk and 25g of the coconut and let it sit for 15-20 minutes.

3. Cream together for 2-3 minutes the butter and both sugars with a standing mixer. Use the paddle attachment!

4. Add the eggs, one at a time, beating on medium-high for 1 minute after each addition. Scrape down the sides and mix on medium-high speed for another 4 minutes.

5. Strain the milk and mix it with the oil, and vanilla. On low speed add the wet mixture to the buttery one. Whisk for 5 minutes until it’s almost white and doubled in size.

6. In a separate bowl stir together the flour, baking powder, and salt.

7. Add the dry ingredients to the wet mixture and mix for 1 minute just until everything comes together.

8. Add the coconut and mix just until combined.

9. Spread the batter in the baking pan. Bake for 30-35 minutes. Insert a fork, if it comes out clean it’s done. Let it cool down on a wire rack completely.

Poached Pineapple:

1. Preheat your oven to 350 F or 175 C.

2. Lay the pineapple quarters flat in a large Dutch oven.

3. Whisk the water, wine, sugar, spices, and vanilla together and pour it over the pineapple. They should be almost completely covered.

4. Cover the pot and bake for 2 hours, they are done when they are bright yellow and super soft.

5. Remove them from the liquid and let them cool down. Save some of the liquid for the pineapple juice soak.

6. Cut roughly 300g of the pineapple into 1/4-inch or 0.5 cm cubes.

Coconut Crumb:

1. Preheat your oven to 250 F or 120 C. Line a baking sheet with parchment paper.

2. In a medium bowl mix together the 40g milk powder, flour, cornflour, sugar, and salt.Add the melted butter and toss together until small crumbs start to form.

3. Spread it onto the baking sheet and bake for 20 min. Let it cool down completely. If there are some bigger crumbs crumble them smaller.

4. Put the crumbs into a medium bowl and add the 20g milk powder. Toss them together.

5. Pour the melted white chocolate over the crumbs. Toss them and sprinkle them with the coconut. Make sure that the coconut sticks to the white chocolate and the crumbs are fully covered.

White Chocolate Coconut Frosting:

1. Soak 150g of the shredded coconut in the milk for at least one hour.

2. In a medium-sized bowl, whisk the egg yolks and sugar together until it’s pale and fluffy. Add the flour and vanilla.

3. Pour your coconut milk through a sieve into a saucepan. Gently push out all the liquid from the coconut flakes.

4. Start to warm up your milk until it reaches a boil. Slowly pour your milk into your egg mixture and whisk it constantly, so you don’t cook your eggs.

5. Pour everything back to the saucepan and cook it stirring continuously until it thickens.

6. Take it off from the heat and mix in the chopped white chocolate. Stir until all the pieces are melted.

7. Let it cool down slightly, then cover it with plastic wrap and put it in the fridge to cool down completely.

8. Meanwhile, toast the rest of your coconut in a pan or in the oven until they are golden brown.

9. When the cream is completely cold, mix in the toasted coconut and with a hand blender add in the butter in small cubes.

Assembling the cake:

1. Use a 6 inch or 15 cm cake ring to cut out two circles from the sponge and two halves. Place the cake ring on a parchment paper-lined baking sheet or a serving plate. Line the inside wall of the ring with acetate or parchment paper strips. Make sure the strips are higher than the cake ring.

2. Put the two halves inside the ring and tap them together. You can use some leftover crumbs to create an even layer.

3. Soak the sponges with a few tablespoons of the leftover pineapple juice.

4. Spread 1/3 of the frosting with a spatula.

5. Add half of your cut pineapples.

6. Sprinkle a generous amount of the coconut crumbs evenly over the frosting and the pineapples. Push them down with your hands.

7. Set the next cake round on top of the crumbs and repeat the steps from 3-6.

8. Put the last cake on the top.

9. Cover the top of the cake with the leftover frosting. I used some of the leftover crumbs to decorate the cake. But you can skip this step or create your own decoration. Transfer it to the freezer for 12 hours to set the cake and remove it at least 4-6 hours before you are ready to serve it.