If there’s one thing that instantly makes me think of sunshine, summer, and the beach, it’s a Piña Colada! That’s exactly where the inspiration for this cake came from. I’ve turned those classic tropical flavors into a cake with juicy pineapple, creamy coconut, and a little touch of rum. The combination is fresh, tropical, and incredibly delicious – like a Piña Colada in cake form!
If you want to make a simpler version of the cake, you can skip some of the decorations and simply drip the glaze over the mousse domes for a more understated finish.
If you’re serving the cake to children, you can also cook the rum in the mousse to evaporate the alcohol, as described in the recipe.
Happy baking <
Day 1
Oat Biscuit Base:
- 200 g oatmeal biscuits
- 100 g butter
- a pinch of salt
- Crush the biscuits into crumbs by placing them in a freezer bag and pounding with a rolling pin.
- Melt the butter and stir it into the biscuits crumbs along with the salt.
