Pineapple Colada Cake

katya garcía soto
katya garcía soto
Delicious pineapple colada cake that will surprise you with its incredible flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 380 grams flour 380 grams flour
  • 280 grams sugar 280 grams sugar
  • 12 eggs 12 eggs
  • 1 cup cow's milk 1 cup cow's milk
  • 3/4 cups oil 3/4 cups oil
  • 3 tablespoons baking powder 3 tablespoons baking powder
  • 400 milliliters syrup, of pineapple, for the soaking 400 milliliters syrup, of pineapple, for the soaking
  • 300 milliliters canned pineapple syrup, for the soaking 300 milliliters canned pineapple syrup, for the soaking
  • 1 cup evaporated milk, for the soaking 1 cup evaporated milk, for the soaking
  • 1 cup coconut milk, for the soaking 1 cup coconut milk, for the soaking
  • 1 package cream cheese, of 190 grams, for the filling 1 package cream cheese, of 190 grams, for the filling
  • 5 slices canned pineapple, for the filling 5 slices canned pineapple, for the filling
  • 2 tablespoons unsalted butter , for the filling 2 tablespoons unsalted butter , for the filling
Preparation
40 mins
0 mins
Low
  • For the cake: Beat the eggs with the sugar until fluffy, add the milk and oil, and finally the flour sifted with the baking powder, folding gently with a whisk. Pour into a mold and bake at 180 degrees Celsius for approximately 20 minutes. Unmold and cool, divide the cake into 2 horizontal parts.
  • For the soaking: Place all the ingredients in a bowl and stir until combined. Place the first part of the bread on a tray and moisten it with the prepared soaking mixture. Mix the cheese and butter and place it with pieces of pineapple on the bread, place the other part of the bread and moisten it with the prepared soaking mixture.
  • Topping: Spread the remaining cream cheese mixed with butter and decorate with pieces of pineapple and cherries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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