Pineapple coconut cake

Instructions

  1. Cut the sponge cake into three layers.
  2. Mix the pineapple juice and the tres leches syrup with rum to soak the sponge base.
  3. For the filling, mix the pastry cream and pineapple with previously toasted shredded coconut.
  4. Fill with the mixture, place the second cake layer on top, and soak with the tres leches syrup.
  5. Add the second filling layer and finish with the last cake layer, also soaked with the tres leches syrup.
  6. Tint the cream brown to create the coconut effect.
  7. Cover the cake completely with vanilla Top Cream previously tinted brown.
  8. Shape and create a rounded texture on the sides, as shown in the image.
  9. On the surface of the cake, add semi-liquid vanilla Top Cream.
  10. Add the decoration as shown in the image (pineapple, cherries, and umbrella) and place it in the display display case.

Pineapple coconut cake

Ingredients

BASE

 Ingredients  Quantity
 Vanilla sponge cake  600g
 3-milk syrup (Tres Leches syrup)  600g
 Pineapple coconut juice  150g
 Rum  20g

FILLING

 Ingredients  Quantity
 Chantilly pastry cream  100g
 Pineapple in syrup  100g
 Shredded coconut  80g

COVERING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  200g
 Brown gel food coloring  20g
 Black gel food coloring  10g

DECORATION

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  60g
 Wafer stick cookie  5g
 Cherries in syrup  11g
 Pineapple in syrup  40g
 Cocktail umbrella  1pc

Instructions

  1. Cut the sponge cake into three layers.
  2. Mix the pineapple juice and the tres leches syrup with rum to soak the sponge base.
  3. For the filling, mix the pastry cream and pineapple with previously toasted shredded coconut.
  4. Fill with the mixture, place the second cake layer on top, and soak with the tres leches syrup.
  5. Add the second filling layer and finish with the last cake layer, also soaked with the tres leches syrup.
  6. Tint the cream brown to create the coconut effect.
  7. Cover the cake completely with vanilla Top Cream previously tinted brown.
  8. Shape and create a rounded texture on the sides, as shown in the image.
  9. On the surface of the cake, add semi-liquid vanilla Top Cream.
  10. Add the decoration as shown in the image (pineapple, cherries, and umbrella) and place it in the display display case.