Piña Colada wave cake

Name: Piña Colada wave cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 can(s) (446 ml/ 260 g) Sliced pineapple; 275 g Butter; 170 g Sugar; 3 Eggs (size M); 1/2 Bottle of rum aroma; 325 ml Milk; 200 g Flour; 1/2 package Baking Powder; 1 TABLESPOON Cocoa (6-7 g); 1 package Pudding powder, "vanilla flavored"; 1/8 l Coconut liqueur (Batida de Coco); 150 g Dark chocolate coating; 1 Cocktail cherry with stalk, 1 teaspoon grated coconut and mint to decorate; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 can(s) (446 ml/ 260 g) Sliced pineapple
275 g Butter
170 g Sugar
3 Eggs (size M)
1/2 Bottle of rum aroma
325 ml Milk
200 g Flour
1/2 package Baking Powder
1 TABLESPOON Cocoa (6-7 g)
1 package Pudding powder, "vanilla flavored"
1/8 l Coconut liqueur (Batida de Coco)
150 g Dark chocolate coating
1 Cocktail cherry with stalk, 1 teaspoon grated coconut and mint to decorate
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Drain the pineapple and cut into pieces, except for 1 1/2 rings. Cream 125 g butter and 125 g sugar. Stir in eggs one after the other. Add rum flavour and 2 tablespoons of milk.
2
Mix flour and baking powder and stir in briefly. Put half of the dough into a greased springform pan (26 cm Ø) and smooth it down. Stir cocoa into the remaining dough and spread carefully on the light-coloured dough.
3
Spread the pineapple pieces on the dough and bake in a preheated oven (electric: 175 °C / gas: level 2) for approx. 40 minutes. Let it cool down. In the meantime, stir the pudding powder, coconut liqueur and remaining sugar until smooth.
4
Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Place in a bowl, cover surface with cling film and allow to cool. Whip the rest of the room-warm butter until creamy.
5
Stir the pudding again and stir it into the butter by the spoonful. Spread butter cream on the cake and refrigerate for about 2 hours. Coarsely chop the chocolate coating and melt it on a hot water bath.
6
Spread the couverture evenly on the buttercream and decorate with a cake comb wave-like. Refrigerate the cake again until the icing is firm. Remove the cake from the mould and just before serving, decorate with the remaining pineapple, cocktail cherry, shredded coconut and mint.
7
Results in about 16 pieces.