Adrian Richardson’s Coconut Pina Colada Cake


6 eggs, separated

550g crushed pineapple

1 1/2 cups plain flour

2 1/2 teaspoons baking powder

1 1/4 cups caster sugar

1/4 cup butter, melted

2 teaspoons coconut extract

1 teaspoon vanilla extract

2 tbsp. coconut cream

5 cups desiccated coconut, toasted

4 cups heavy whipping cream, whipped

2 cups icing sugar

230g cream cheese, softened


Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Drain pineapple, reserving 1 cup juice; set aside.

Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add 1/4 cup caster sugar, beating on high until stiff peaks form. Set aside.

In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-coloured. Beat in the butter, coconut cream, vanilla essence and 1/2 cup reserved juice.

In a small bowl, combine flour and baking powder and coconut extract. Add dry ingredients to batter; beat until well blended. Gently fold in egg whites.

Transfer to a greased and floured 9 inch round baking pan. Bake at 175°C for 20 minutes or until cake springs back when lightly touched.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream until stiff peaks form.

In another bowl, beat the cream cheese, pineapple and icing sugar until blended. Fold in whipped cream. Cover and refrigerate for at least 1 hour.

Cut cake horizontally into two layers. Spread with 2 cups cream. Top with remaining cake layer. Spread remaining cream over top and sides of cake.

Sprinkle with toasted desiccated coconut onto top and sides.

Refrigerate for at least 1 hour before serving.

*Stock image.