Piña Colada cake

Ingredients

Directions

1. 1

   Cut pineapple, except for 1 ring, into small pieces

2. 2

   Stir 125 g butter until smooth. Add 125 g sugar and stir both until creamy. Stir in the eggs one by one. Add rum flavour. Mix flour and baking powder, stir in, adding 2 tablespoons of milk

3. 3

   Fill half the dough into a greased springform pan (26 cm Ø). Stir the cocoa into the remaining dough and spread on the light-coloured dough. Spread pieces of pineapple on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for about 40 minutes. Leave to cool in the mould

4. 4

   Mix pudding powder, liqueur and 50 g sugar. Boil 300 ml milk. Stir in pudding powder and bring to the boil. Let the pudding cool down

5. 5

   Beat 150 g butter until creamy. Stir the pudding through, stir into the butter by the spoonful. Spread on the cake. Cool for about 2 hours.

6. 6

   Coarsely chop the chocolate coating and melt in a hot water bath. Spread lukewarm couverture on the butter cream. Decorate with a cake comb or fork in a wavy pattern. Let it set. Decorate with remaining pineapple, cherry, coconut and mint just before serving