Piña colada!! Pineapple and Coconut really are soul mates :) like Banana and Chocolate (another favorite combination). This is a very easy to make layer cake, with simple ingredients, and it's really nice served cold, preferably made one day ahead and kept in the fridge overnight.
So simple, all you need is:- LOVE :)
- sponge cake
- 1 can of pineapple (drained, but keep the syrup )
- coconut frosting made with: coconut milk, milk, egg yolks (I only used 1), sugar and a few tablespoons of cornstarch and rum (optional). Heat everything in a saucepan (stirring constantly) until spreadable consistency, let cool, then done.
- some shredded coconut for topping
Divide cake (cooled) into two pieces, and evenly pour the pineapple syrup on top of each cake, about 1/4 of syrup for each.
Layer cake with the following order:cake - pineapple - frosting - cake - frosting - topping
Beijinhos!
Didi
Didi
5 comments:
hao may ah!!
Your photos have the magic of making me to have more and more apetite!... Should be delicious... Today, I've just thought to make a white and yellow double layer pudding (coconut and mango)... A little bit different from your suggestions... But still are very good partner!! Can this Pina colada cake be the birthday cake of my godmother??? I think everybody will like!, I'm sure!!
A question/help: how can I make 'cha cha' (red bean sweet soup) with sagu in a way that they will remain as pearls??? I've put ehm when cha cha was ready and still cook again, but they disappeared in the soup and have made the soup sticky...!
Thanks for the tips... I've always thought that sagu and tapioca are the same thing... How can I make the differences between them? Aren't they white small balls? Aren't they made from mandioca?
For the birthday cake, I'll let the decision for you... You'll know better what is good... Only that looking at hte pina colada, I think everybody will appreciate it!!
Thanks, when you have an idea I would like to share... Ceci
well Ceci, I also cant tell the difference between them...I only know that tapioca is chewey (like in Bubble milk tea -
珍珠奶茶) and sago is not. Also, sago spheres are normally smaller than tapioca...(someone correct me if I'm wrong).
Nowadays they are both made from mandioca (cuz mandioca is cheaper) but originally sago is made from palm and tapioca from mandioca.
So, I think you're right, now they are the same thing, both made from mandioca, even though, the making process is different from one another. In Asia you can still find sago made from palm...
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