Piña colada is my favorite vacation drink, so for me, summer vacation hasn’t truly started until I’ve had one!
That’s why I thought it would be a fun challenge to translate the classic drink into an entremet. I focused on creating a balanced cake with pineapple, coconut, and just a hint of rum, capturing the flavors of a traditional piña colada.
The result is bright, summery, and tastes just like the drink – just in cake form!
Note: This recipe can easily be made alcohol-free. Alternative ingredients are included in the recipe.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Pineapple & Rum Broken Gel:
- 185 ml pineapple purée (homemade or store-bought – see instructions below)
- 35 g caster sugar
- 2 tsp agar agar
- 15 g white rum
Day 1
Alcohol-Free Version of Broken Gel:
- 200 ml pineapple purée (homemade or store-bought – see instructions below)
- 35 g caster sugar
- 2 tsp agar agar
NOTE: When you start baking, begin by preparing the broken gel, as it needs time to set before it can be piped onto the cake. While it is setting, you can prepare the other layers to save time.
- To make homemade pineapple purée: Cook pineapple (fresh or frozen) until tender, then press it through a fine-mesh sieve to create a smooth purée.
